Pizza from scratch

Ingredients:
Dough:
250g all purpose flour
0.75 tsp salt
0.75 tsp sugar
1.125 tsp yeast
0.75 cup water
olive oil
Optional: corn meal
Toppings:
Whatever you want! Sauce, cheese, meats, vegetables, etc.

Equipment:
Pizza stone
Parchment paper
Large bowl
Pizza peel or extra pizza pan/stone/other flat movable surface
Fork

Directions:
Mix flour, salt, sugar, yeast, and water together and knead until a dough ball is formed. Lightly oil large bowl, put dough ball in, and let rise (covered) until tripled in size, about 2 hours.

Lightly oil a surface (e.g.: countertop, or directly on parchment paper) and pour dough out onto it. If making multiple recipes at once, cut dough now. Extra dough can be frozen (see below). Stretch or toss into a pizza shape. Transfer onto parchment paper (can sprinkle cornmeal between dough and paper) if not already there and put on pizza peel or upside-down pan or whatever you have. It is recommended the oily side from the surface be up, but not required, and for convenience it's fine to oil both sides.

Lightly prick dough all over with a fork, 20x-30x. Add sauce, then only light cheese at first. Add remaining toppings, then add extra cheese if desired. Let rise again for 30 minutes to 1 hour.

Put pizza stone in oven on center rack and preheat for 30 minutes at 475°F. This can be the dough's extra rise time.

Once fully preheated, put pizza on stone, sprinkling cornmeal on the stone first if pizza is not on parchment paper. Bake until light brown around the edges, 10+ minutes.

To freeze and use dough:
Dough can be frozen by wrapping a dough ball for a single pizza in plastic wrap and putting in a freezer bag. Supposedly it will keep for 3 months.
To use from frozen, defrost in refrigerator overnight. Pull out from fridge 10-30 minutes before following the above directions as normal, starting with forming it into a pizza shape.

Servings:
1 pizza