Instructions:

• In a mixing bowl, combine the warm tap water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
• Once the yeast is activated, add the vegetable oil and 2 cups of flour to the mixture. Stir until combined. Gradually add the remaining flour, one cup at a time, mixing until the dough pulls away from the sides of the bowl.
• Flour a clean surface and turn the dough out onto it. Knead the dough for about 5-7 minutes until it's smooth and elastic.
• Grease a clean bowl with oil and place the dough inside, turning it to coat. Cover with a kitchen towel and let it rise in a warm area for about 1 hour, or until it has doubled in size.
• While the dough is rising, preheat your oven to 475°F (245°C).
• Once the dough has risen, punch it down to release air. Divide it into two equal portions for two pizzas. Roll out one portion on a floured surface to your desired thickness. Transfer it to a greased baking sheet or pizza stone dusted with cornmeal.
• Spread 1 cup of pizza sauce evenly over the rolled-out dough. Sprinkle half of the shredded mozzarella cheese, followed by your chosen toppings. Finish with the remaining mozzarella cheese on top.
• Brush the crust edges with melted butter and sprinkle with yellow cornmeal for a golden finish. Place your pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
• Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy!