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Put pizza stone into oven. Preheat to 550 degrees. Let stone heat up for 20 minutes.
Add tomato paste, water, garlic powder, oregano, salt, and sugar to a medium bowl. Whisk to combine. Set aside.
Slice meatballs into ⅛-inch slices
Stretch pizza dough out with hands into a 14-inch circle or equal rectangle on a well floured pizza peel. Make sure to move the dough around frequently to ensure it slides off the board easily. Add more flour if necessary.
Spread pizza dough with marinara/pizza sauce. Scatter half of the meatballs slices over the sauce and dough. Scatter half of the mozzarella around. Repeat. Season with a little bit of salt. Sprinkle with parmesan cheese.
Slice pizza off of peel and on to pizza stone. Cook for 10-12 minutes or until the edges are crisp and brown, and the cheese is melted and bubbly.
Cool for a few minutes before slicing and garnish with extra parmesan cheese.