A few hours ahead of time, start up your dough. Combine the water and yeast in a large mixing bowl. Stir to dissolve. Let sit for five minutes.
Add in the olive oil, salt, flour and optional vital wheat gluten. stir to combine using a large wooden spoon - or a stand mixer and dough hook. When dough is combined, transfer to a floured surface and knead for about 2-3 minutes. Place the dough back in the mixing bowl and cover with a clean dish towel. set in a warmish location in your kitchen.
Allow the dough to rise for 1-2 hours.
When dough has risen, turn out onto a lightly floured surface. If doing two pizzas, split dough into two sections. Roll the dough out to desired thickness. I use a combination or rolling, tossing and hand-stretching.
Preheat oven to 450 degrees. Prep your pizza pan, stone or baking sheet with some light oil if needed for sticking.
Shape dough into rounds with fluffy edges - crust. Sprinkle the corn meal on your work surface and drag the bottom of the crust through the corn meal to stick. If it's not sticking enough you can brush the dough with a bit of water or oil.
Add the olive oil to the dough and brush over the center and edges. Add the sauce - spread to thin. Then add the cheese followed by all the toppings. finish with a sprinkle of Parmesan - I like to focus it on the fluffy crust edges.
Bake pizza(s) at 450 degrees for about 15 minutes - or until the edges become browned and bubbly.
Slice and serve!