Pizza

3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
4 ounces Classico Fire Roasted Pizza Sauce per pizza
4 ounces shredded Italian 5 cheese
corn meal

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
To store dough for another day put dough in zip lock bag sprayed with pam and freeze. Take out the night before making the pizza.

Preheat oven to 550 degrees F with cookie sheet on bottom rack.
Put cornmeal then flour on the pan or stone once ready.
Stretch out dough and put on pan.
Put sauce and toppings on.
Slide the pizza onto the tile and bake for 6 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.