Preheat the oven to 500F and place a rack on the lowest shelf in the oven and one near the top of the oven.

Place one 16" aluminum pizza pan on each shelf. Allow to preheat for at least 15 minutes.

Take the cold pizza dough out of the refrigerator. Turn the dough onto a heavily floured tea towel, then divide it in half.

Sprinkle 2 16" aluminum pizza pans with cornmeal, then gently press and stretch the each ball of dough onto a pan. Be sure to be gentle so that the dough doesn't stick to the pan!

To check to see if the dough has stuck to the pan, gently lift it up from the edge. If it's stuck, pull it loose and add more cornmeal to the pan, then set the dough back down and press and stretch again.

Once the second dough is in the second pan, place your sauce and toppings on each pizza. Remember that with pizza, less sauce is more! If you put too much sauce on the pizza it will be soggy and too heavy to rise well.

Place the first pizza on the lowest rack and the second pizza on the top rack.

Bake for 10 minutes, then switch the pizza positions.

Bake for another 5 minutes.

For a crispy, slightly blackened crust, remove the bottom rack from the oven and then slide the first pizza directly onto the floor of the oven. Close the door and count to 100, then remove that pizza and slide the second pizza onto the floor of the oven. Count to 100, then remove that pizza and let cool slightly before cutting.