In the bowl of a stand mixer with a dough hook attached, add the warm water then sprinkle the yeast and sugar on top. Allow to sit for 5-10 minutes, until yeast begins to bubble and foam to the surface. If it isn't foaming then your yeast is dead and you need to start this step over with new yeast.

With the mixer running on slow speed, add half of the flour then the olive oil and salt.  Allow to mix for 10 seconds then add the remaining flour. Once the dough starts to form, increase speed to medium and allow to mix for about 3-5 minutes. It should be smooth and slightly tacky but not sticky. If it’s sticking to your hands, try adding a tablespoon of flour at a time while the mixer is running, until the dough is smooth enough to handle.

Transfer the dough to a piece of lightly floured parchment paper (or non-stick surface). Use your hands to form a ball. Lightly grease the mixing bowl with olive oil, transfer the dough back to the bowl then cover with a towel. Allow to rise for at least 30 minutes.

Preheat the oven to 450°F. Transfer the dough to a piece of parchment paper dusted with the cornmeal (or a pizza stone). Roll out into a roughly 12” circle.

Spread the sauce and desired toppings on top then carefully transfer to the preheated oven and bake directly on the rack for 15-20 minutes, until thick and golden brown. Allow to cool for about 5 minutes before slicing and serving.

To freeze dough, transfer to a freezer bag after rising. Get as much air out as possible. Freeze for up to 3 months and defrost when ready to use.