Dissolve the yeast in the water. In the bowl of a stand mixer or in a large mixing bowl, mix the dissolved yeast, sugar, and olive oil with a wire whisk.
Attach the dough hook to the mixer and incorporate the flour and salt until the dough pulls away from the sides of the bowl. (Add 3 cups of flour to start with and incorporate the rest as needed)
Turn the dough out onto a lightly floured work surface and knead until smooth, about 5-6 minutes. (Use the curved side of a plastic bench scraper to help remove the dough from the bowl)
Grease the mixing bowl with either cooking spray or lightly coated with olive oil using a clean paper towel and place the dough back in the bowl.
Cover with plastic wrap and let rise in a warm area until doubled, about 1 hour. Punch down. Let rise again, until doubled, about 1 hour.
Turn the dough out onto a lightly floured work surface and divide into 4 rounds. Place any unused pizza dough into a plastic bag that has been sprayed with cooking spray, and then refrigerate or freeze. Dough will last up to 2 days in the fridge and about 1 month in the freezer.
For the dough you'll use right away: Cover the rounds loosely with plastic wrap and let rise in a warm area until doubled, about 1 hour.
Place a pizza stone into the oven and preheat to 550 degrees F.
Roll the pizza dough into a 12-14-inch circle. Sprinkle a wooden pizza paddle with a few tablespoons of yellow cornmeal. Place the rolled out dough on top. Quickly pull back and forth to ensure the pizza dough doesn't stick to the wooden paddle.
Use the back of a tablespoon to spread the olive oil on the dough, leaving1 to 1 1/2-inches of crust without oil. Repeat with the marinara sauce. Pull the paddle back and forth after placing each topping, ensuring your dough does not stick.
Add your choice of toppings and cheese. Quickly slide the uncooked pizza onto the hot pizza stone. Bake for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.