Measure flour and salt into a large mixing bowl and stir well. If using Vital Wheat Gluten, add at this stage. (See Best Flour for Pizza section above.)
Measure and warm water to 80-100℉. (Warm by placing water in a glass liquid measuring cup and heating in 30 seconds increments on high until temperature is achieved.)
Add water to mixing bowl of a stand mixer. Stir in sugar. Sprinkle in yeast and let dissolve. If yeast is alive, a bubbly mass will start to rise to the surface (see Yeast for Pizza Dough section above).
Add olive oil to yeasted water.
Add a few cups of flour mixture to yeasted water and attach dough hook to stand mixer. Mix on low speed. Gradually add more flour making sure to turn off mixture with each addition.
Continue mixing on low speed until most of flour is added. Once most of the flour is incorporated increase mixer speed to medium and mix until dough becomes a unified ball and is no longer sticking to the sides, about 5 mins. (The dough at this stage should feel sticky and stretchable.)
Lightly flour hands and a large cutting board or flat surface. Place dough onto flour surface and knead by hand until dough is smooth, about 1-2 mins.
Cover dough with a clean dish towel and let rest for 20 mins. Divide dough into 4 even sections and roll into balls.
Place a small amount of olive oil in the bottom of 4 glass bowls (or containers with lids for refrigerator storage). Using the dough balls, coat the sides of the bowls (or containers) with the oil. Cover with plastic wrap and let sit at room temperature to rise for 6-8 hours. (If refrigerating, cover with a lid. Remove to room temperature the next day and let sit for 1-2 hours before forming pizza.)
While dough is in the final hour of rising, preheat oven and pizza stone to highest setting (preferably 500℉).
Once dough has risen, gently transfer to a lightly floured surface. Using tips of fingers gently push on the center of the dough, shaping the pizza. (Note: With using all finger tips, this will take approximately 10-12 pushes in total to shape the pizza. Be careful to not overwork the dough at this stage.)
Place a small amount of corn meal onto a pizza peel and trasfer dough to peel.