• In a large bowl, whisk together 1 cup of lukewarm water and active dry yeast. Let sit for 10 minutes until bubbling.
• Add in the remaining water, flour and salt. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball.
• Cover the bowl with a damp tea towel and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled.
• Preheat oven to its hottest setting, 550°F.
• Sprinkle a work surface liberally with flour. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 2 equal portions. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a plastic quart container, cover, and store in the fridge. (At this point you can transfer the vessels to the freezer for up to 3 months). If you are baking right away, let the balls sit on their tucked-in edges for at least 30 minutes without touching.
• If using refrigerated dough, pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface. Cover the dough with a towel to prevent it from drying out. Let rest for 60-90 minutes.
• Handling the dough as minimally as possible, shape the dough into a 10″–12″ round. If the dough has proofed sufficiently, you should be able to pick it up and stretch it very easily using the back of your hands. Place dough on a cornmeal dusted pizza pan.

Assembly

• Spread tomato sauce over your pizza dough using the back of a large spoon. Top with shredded mozzarella cheese, sliced onions, pepperoni and black olives.
• Bake pizza until top is blistered, about 5 minutes. Transfer to cutting board. Cut and serve.