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In the bowl of a stand mixer, sprinkle the yeast over the warm water. Add the sugar and let sit for 5 to 10 minutes until puffy and activated.
Add 1 cup of the flour and mix with a dough hook until combined. Add the remaining flour and the salt. Mix on low speed.
Pour in the oil and knead for 4 to 5 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Divide the dough into 4 equal pieces. Place each piece into a lightly oiled container. Cover and refrigerate for 6 to 8 hours.
Remove the dough from the refrigerator 30 minutes before baking to allow it to come to room temperature.
Preheat your oven to the hottest temperature available. For best results, use a preheated pizza stone or cast iron pan.
Working with one dough ball at a time, sprinkle cornmeal onto your work surface. Gently press and stretch the dough into a thin circle. Press a fork across the bottom to prevent large air bubbles.
Add sauce and toppings. Bake for 10 to 13 minutes, or until the bottom and edges are crisp and golden.