Pour 2 tbsp (30 ml) olive oil each into 2 separate bowls with greased plastic wrap and place in bowls, turning to coat. Cover and let rise for 1-2 hours, doubled in size.

Preheat oven to 500°F (260°C), placing a pizza stone on the middle rack.

Working with one piece of dough at a time, dumb dough onto a large sheet of parchment paper. Very gently, using your fingertips, spread it out into a 12-inch (30 cm) circle. If you prefer a thinner crust, press down more firmly and spread out into a 14- to 15-inch (35 to 40 cm) circle.

Spread ¼ cup (60 ml) pizza sauce over each dough circle, leaving a ½-inch (1 cm) border. Sprinkle each pizza with 1 cup (250 ml) shredded cheese and evenly arrange about 15 pieces of pepperoni.

Slide entire pizza, including parchment paper, onto preheated pizza stone. Bake for 8 to 10 minutes, until bottom of crust is starting to turn brown and cheese is melted. Remove and let cool for 5 minutes before cutting. Repeat to make second pizza.

TO FREEZE AS A FREEZER MEAL: Add 2 tbsp (30 ml) olive oil to a 1-gallon-size (4 L) freezer bag and manipulate to coat all sides. Place shaped dough (before it rises the first time) in bag, coating all sides well. Place half the pizza sauce, shredded mozzarella and pepperoni slices in separate sandwich bags. Seal all the bags, removing as much air as possible, and place in a labeled gallon-size freezer bag. Seal and freeze together as a kit. Repeat with remaining dough, toppings and bags.

THAW AND COOK: Remove dough from freezer 3 to 4 hours before making. Let dough thaw and rise at room temperature in sealed bag on the counter. Meanwhile, let topping ingredients thaw at room temperature for up to 30 minutes, then place in the refrigerator while dough rises. Once dough has thawed and doubled in size, about 1.5 to 2 hours, cook as directed, starting with Step 2 above.