To save half of dough for later, wrap in plastic wrap, and store in a zip-top heavy-duty plastic bag in freezer. To thaw, place dough in refrigerator 12 hours or overnight; bring to room temperature, and shape as desired.
Dissolve sugar and yeast in water in a large bowl, and let stand 5 minutes or until bubbly. Weigh or lightly spoon 15 ounces flour (about 2 ¾ cups) into dry measuring cups; level with a knife. Add flour, salt, and olive oil to yeast mixture; stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 13 ounces flour (about ¼ cup), 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a bowl coated with cooking spray, turning to coat. Cover dough with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; divide in half. Roll each half into a 12-inch circle on a lightly floured surface. Place dough on 2 (12-inch) pizza pans or baking sheets each coated with cooking spray and sprinkled with 1/2 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. Cover; let rise in a warm place (85°), free from drafts, for 30 minutes.
This recipe was updated for the November, 2012 25th anniversary issue.