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Mix water and sugar in small bowl. Sprinkle with yeast and set aside until foamy, 10 minutes. Add oil. Combine flour, salt, and pepper in large bowl. Add yeast mixture. Stir well. On a floured board, shape dough into a ball and knead until smooth and elastic, 8 to 10 minutes, adding more flour as necessary. Place in a lightly oiled bowl, cover, and set aside in a draft-free spot for 1 hour. Knead on a floured board 2 minutes and refrigerate, covered, 20 minutes. Heat oven to 500 degrees. Sprinkle a large cookie sheet generously with cornmeal. Divide dough into two equal pieces. On a lightly floured surface, shape dough with a rolling pin into two 10 x 6 inch ovals. Transfer ovals to prepared cookie sheet. Add pizza toppings if desired or fresh vegetables and cheeses. Bake on bottom rack until crisp and lightly browned,10 to 12 minutes. Makes two servings. If cheese is added for toppings, bake until cheese melts.
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