Take the pizza dough out of refrigerator at least half an hour before making the pizza (for ease in rolling it out). Preheat the oven to 500 degrees (if you’re using a pizza stone and peel, preheat the stone on the bottom shelf of the oven and spread the cornmeal on the peel). If you’re using a cookie sheet or pizza pan, brush or spray it with a thin layer of olive oil.
Sprinkle the flour on a clean counter or pastry board. Cut the dough in half, and roll or press each half into about a 12-inch thin circle. Sprinkle flour as needed on dough and/or rolling pin to prevent sticking.
Place the crust on the baking sheet or pizza peel, and brush a thin layer of olive oil on top. If using garlic, spread it evenly around the crust.
Spread the tomato sauce on each pie, leaving 1/2-inch rim around edges.
Spread the cheese on each pie, followed by the toppings of your choice.
Bake the pies for 8-9 minutes, rotating once, until the bottom of the crusts are golden brown. Watch carefully so the bottoms don’t burn.
Remove the pizzas from the oven and let them cool for a few minutes before slicing them with a pizza cutter.