For the dough

For each pizza (×4)

2 cups	pizza sauce (or tomato puree)
4 oz	mozzerella cheese (shredded)

1	Add yeast and sugar to the water without stirring.	5 min
2	Stir the yeast mixture. In a separate bowl, combine the salt and flour. Gradually incorporate the flour mixture into the water until fully mixed.
3	Add the oil and knead the dough, ensuring the dough ends up between 75°F to 80°F.	4-5 min
4	Divide the dough into 4 exactly equal pieces and store in the refrigerator an oiled ziploc bag.	2-3 days

1	Preheat the oven and pizza stone to 550°F.	1 hour
2	Open up the dough as described here, taking care not to degas the crust. Finish by placing on two overlapping pieces of parchment paper.	5 min
3	Set up all the toppings you would like on the pizza ahead of time in the proper amounts. The nextstep will need to be performed quickly.	1 min
4	Take the pizza stone out of the oven and place on a cooling rack. Slide the parchment paper over the stone and then pull out one sheet at a time leaving the dough on the stone. Working quickly, add the sauce, cheese, and then toppings. Return the stone to the oven promptly.	2 min
5	Bake the pizza until the cheese is bubbling, the crust is brown, and the toppings just staring to singe.	4-6 min