Divide the dough in half. One pound of dough makes 2 (10-inch thick crust), or 2 (12 inch thin crust) pizzas. Or make 1 (13-inch medium crust) pizza if you're baking in the oven.
Measure and chop all the ingredients, and set aside.
If you're using a pizza peal as we did, place half of the dough in the middle of a floured peal shaping your dough into a disk with your hands. ( If you don't have a pizza peal, a baking sheet works as well. Sprinkle flour, or cornmeal under the dough to keep from sticking.)Use a rolling pin to flatten the dough until it is 1/4-inch thick or less. Give the peel a shake as you shape the dough to make sure the dough isn't sticking.
Spoon half of half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Spread half of the cheese, half of the toppings, and the parmesan cheese over the top. (Don't add too many veggies as you may end up with a soggy pizza. They retain a lot of water)
Slide your pizza (with the cornmeal) onto the baking stone. If it sticks, give it a little shimmy/shake, and it should slide right off. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 12-15 minutes.
Remove form cooker, and let rest and cool for 2 -3 minutes. Transfer to a cutting board, and slice. Make the second pizza with the remaining dough, cheese, and toppings. (If you don't want to cook both, freeze one for a later time. Make the pizza with sauce, cheese, toppings, wrap in plastic wrap then freeze.)