In the bowl of a stand mixer or a large bowl, whisk the yeast into the warm water until dissolved. Let stand for 5 minutes

Using stand mixer:

Add olive oil, salt, and 1 cup of flour to bowl

Using the paddle attachment on low-speed, mix for 5 minutes to form a wet dough

Switch to dough hook and add another 3/4 cup of flour and mix on medium-speed for 5 minutes

Add the remaining 1/4 cup of flour by the tablespoon as needed to form a soft dough with a nice sheen; it should be sticky but not too wet

Form the dough into a ball and place it into a large oiled bowl

Turn the dough over to coat it with oil

Cover the bowl with plastic wrap or damp kitchen cloth and let it rise in a warm draft-free place for 1 hour or until doubled in size

or put the dough in the refrigerator and let it rise overnight the next day let it stand at room temperature for 2 hours before proceeding with the recipe

Cooking the dough with whatever toppings you choose:

Arrange oven racks into the upper and lower thirds of the oven and preheat oven to 450 F. If using a baking stone, place it on the floor of the oven and preheat oven for 45 minutes

In a small bowl combine the garlic and oil. Set aside

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into two pieces

Gently form each piece into a loose round ball and cover with a floured kitchen towel. Let rest for 20 minutes

Scatter cornmeal over two inverted baking sheets

Shape each round of dough into a 9-inch disk

Place the disc on the inverted on the prepared inverted baking sheet and pat and push it into a finished 10-inch round.

Divide the Mozzarella into 2 piles. One with 2/3 of the amount or 150 grams and the other with the remaining 1/3 or 75 grams

Line up the pizzas for assembly

Scatter the large pile of Mozzarella over the two pizzas leaving a 1/2-inch rim

Layer the onion on top of the cheese

Add whatever other toppings over the onion

Distribute remaining cheese over everything.

Baking with a baking stone:

Place a baking sheet with a pizza on the lower rack and bake for 10 minutes

Rotate the pizza to the upper rack, place the second baking sheet in the oven on the lower rack, and continue baking for another 10 minutes

Then finish the first pizza by sliding it off the pan directly on to the baking stone

At the same time move the second pizza to the lower rack for an additional 10 minutes

Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well browned

Finish the 2nd pizza after it has had its 10 minutes on the lower rack in the same way.

Immediately after removing each pizza from the oven brush the garlic oil onto the rim.

Baking if you have no baking stone:

Follow instructions above, but rather than placing the pizzas after 2 10-minute intervals on the upper and then lower rack on the baking stone, simply slide the pizza off the baking sheet onto the lower rack and cook again for 4-8 minutes.

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