Dissolve sugar & yeast in warm water. Set aside to proof 5 minutes
In large mixing bowl or mixing bowl of stand mixer combine 4 cups flour, salt, & olive oil.
Using a dough hook, turn on mixer and begin slowly pouring in yeast water. Or if mixing by hand, stir in yeast water a little at a time.
Gradually increase speed of mixer until all flour and dough is combined. If mixing by hand, stir until dough begins to form.
If dough is sticky add a little flour at a time until it begins to pull away from the walls of the bowl.
Allow mixer to knead dough for 3-5 minutes. Or knead by hand for 3-5 minutes until dough is smooth and elastic.
Place dough in a greased bowl and cover with plastic wrap and leave to rise in a warm place. (Or put in fridge for 24 hrs)
Divide dough into 4 portions and shape into balls.
Sprinkle flour on a rolling mat and dust rolling pin with flour. Take a ball of dough, flatten and begin rolling out to desired size.
Dust pizza peel with cornmeal and carefully transfer pizza dough to pizza peel.
Add sauce and toppings to pizza. Be careful not to overload the pizza as it will be difficult to slide off of the peel.
Slide pizza onto pizza stone in 550˚F oven. Bake for 5-8 minutes or until cheese is melted and slightly browned. Use pizza peel to remove pizza from oven.