Homemade Pizza

1 1/2 C warm water (105° - 115°)
1 pkg (2 1/4 tsp) active dry yeast
3 1/2 C bread flour
2 tbsp olive oil
2 tsp salt
1 tsp sugar
Plus desired toppings

1. In the large bowl of a heavy duty electric mixer, add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is activated. Stir to dissolve completely if needed after 5 minutes is up.
2. Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt, and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Kneed using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and kneed by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
3. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl to coat. Cover with plastic wrap. Let sit in a warm place (75°-85°) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house, you can heat the oven to 150° and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in the warmed oven to rise. 
4. The dough can be frozen in an airtight container for up to two weeks.
5. Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450° for at least 30 minutes, preferably an hour.
6. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
7. Prepare your desired toppings. It is recommended you use no more than about 1/3 C of tomato sauce and 1/3 C of cheese per pizza.
8. Working with one ball of dough at a time, flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2" thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter (10-12"). Use your palm to flatten the edge of the dough where it is thicker. You can pinch the edges if you want to form a lip.
9. Brush the top of the dough with olive oil. This prevents the crust from getting soggy from the toppings. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. 
10. Repeat the process with the second ball of dough.
11. Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
12. Spoon on the tomato sauce, sprinkle with cheese, and place desired toppings on the pizza.
13. Sprinkle some cornmeal on the baking stone in the oven without burning yourself. Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and onto the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. You can add more cheese near the end of the cooking time, if desired.