For the dough:

1. Proof your yeast. Stir yeast and sugar in 2 cups warm water and let stand for about 10 minutes until it has bubbled.
2. In the bowl of a stand mixer with dough hook attachment, combine flour and salt. Add proofed yeast and olive oil and mix on low speed until just combined.
3. Turn the dough out onto a well floured surface. Gently knead the dough 2-3 times. In a lightly oiled bowl, place the dough and cover. Leave it to rest until it has doubled in size, or overnight in the refrigerator.
4. Preheat oven to 400 degrees F.
5. Once the dough has doubled, turn out onto a well-floured surface and divide it. Roll each half out into a 16-inch circle. Sprinkle cornmeal over your pizza stone and carefully transfer the dough onto it. Top with homemade sauce (recipe below), pepperoni, and grated cheese. Drizzle with olive oil and bake for about 20-25 minutes until golden and bubbly.
6. Slice immediately once out of the oven and serve.

For the sauce:

1. In a large saucepan over medium heat, sauté the garlic and onion in olive oil until translucent. Add the seasonings, crushed tomatoes, and sugar. Cook down to a simmer, about 5-8 minutes. Add butter and leave to simmer for about 15-20 minutes before topping the pizzas. Any leftover sauce can be stored in an air tight container or jar for 4-5 days.