In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until it becomes frothy.

In the bowl of a stand mixer, combine flour and salt. Add the yeast mixture and olive oil.

Using the dough hook attachment, mix on low speed until the dough begins to come together, then increase to medium speed. Knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Punch down the risen dough and divide it in half. Shape each half into a ball.

Let the dough rest at room temperature until doubled in volume, about 3 hours. For better results, refrigerate the dough overnight. For the best results, refrigerate the dough for at least 3 days and up to 5 days.

Take one dough ball and transfer it to a lightly floured pastry mat. Roll it out with a rolling pin 12-14”. Repeat with the second dough ball if making both pizzas at once.

Use a docker or fork to poke holes all over the rolled-out dough. This prevents bubbles from forming during baking.

Let the dough sit at room temperature, uncovered, for at least 3 hours until it is cured and noticeably dry on top.

In a blender or food processor, blend the peeled tomatoes until smooth.

Preheat your oven to 475°F and place the pizza stone inside to heat up for about 45 minutes.

Lightly sprinkle cornmeal on the pizza peel to prevent sticking. Carefully transfer the rolled-out dough to the pizza peel.

Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges.

Carefully slide the pizza from the peel onto the preheated pizza stone. Bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Remove the pizza from the oven using the pizza peel. Let it rest for a few minutes before slicing. Serve hot and enjoy!