Combine 2 cups of the flour, yeast and salt in large bowl. Add water and oil. Mix with electric mixer on low speed until moistened; then mix 3 minutes on medium speed. Stir in 3/4 cup additional flour with spoon until dough pulls cleanly away from side of bowl.

Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands while working in an additional 1/4 to 1/2 cup flour, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 5 to 6 minutes. Divide dough in half. Cover loosely with plastic wrap and let stand on floured surface 10 minutes. Meanwhile, preheat oven to 425°F.

Spray two 11- or 12-inch pizza pans or baking sheets with cooking spray. Roll one piece of dough into 12-inch circle on lightly poured surface. Transfer dough to prepared pan. Fold about 1/4 inch of outer edge underneath circle and pinch together to form a rim or rolled edge. Prick dough generously with fork; do not let rise. Repeat with remaining piece of dough.

Spray crusts evenly with cooking spray. Sprinkle each crust with 1 1/2 cups cheese. Top each with half of the tomatoes and basil.

Bake 15 to 17 minutes or until cheese melts and is bubbly. Cut each pizza into 6 slices to serve.