Divide the dough in half. Roll each piece into a ball; place each in its own airtight container with plenty of space for the dough to rise. Set containers out on the countertop. Leave the dough alone for 1 hour. In the meantime, place a pizza stone in the oven and preheat to 500° degrees.
Turn the dough ball out on to a lightly floured pizza peel. Begin to dimple the dough using three fingers. The middle of the dough should look like the surface of a golf ball. Leave a half-inch on the outside undisturbed—this will become the crust. Turn dough over and repeat the process. Pick up the dough and let it stretch over your fists until it is about 12 inches in diameter, or toss it in the air like a pro—your call. Make sure your have enough flour on the peel so that the pizza can slide around and into the oven. You may alternately use a piece of parchment paper instead of flour, which is easier for a beginner. Place raw crust on a sheet of parchment. Spread about 1⁄3 cup of tomato sauce over the crust, and then top with ½ – 1½ cups of cheese. Add any other topping that you like at this point. Using the pizza peel, slide the raw pizza onto the hot stone and let it cook for about 7 minutes. Remove the pizza once the top starts bubbling and it begins to brown around the edges. The best part: cut and serve.