Combine water and yeast in a large mixing bowl and allow mixture to stand for 5 minutes, until foamy.
Whisk olive oil, sugar and salt into the yeast mixture. Attached a dough hook to mixer. Add flour mix in with dough hook, kneading until dough is smooth and elastic, about five minutes.
Transfer dough to a large, oiled bowl. Cover with plastic wrap and allow to rise at room temperature for one hour. Place dough in refrigerator and allow to continue rising until ready to use.
When ready to bake, preheat oven to 500 degrees F and place pizza stone in oven. Remove dough from refrigerator and let stand for 15 minutes.
Punch dough down in bowl and divide into two portions. Place dough on a lightly floured surface and shape into smooth balls. Allow balls to rest for 10 minutes before rolling.
For thin crust, roll each dough ball to 1/8” thickness on a lightly floured surface.
Transfer dough to a piece of parchment paper dusted with cornmeal and add toppings as desired. Use a pizza peel to slide pizza (with parchment paper) onto pizza stone in preheated oven. Bake for approximately 5 minutes until cheese is melted and bubbly and crust is golden. Remove pizza from oven and cool for 2 minutes before slicing. Serve immediately.