Preheat the stone: Place the pizza stone in the cold oven, set the temperature to 500 degrees, and let it preheat for one full hour. (I start the hour once it has preheated).
Pizza dough: Prep the dough according to package directions.
Rest the dough: Once the dough is in a bowl and covered, set it on a large baking sheet and put it in a warm dryer. Just rest the pan edges on the arms that stick out from the tumbler. Let the dough rest for 45 minutes. By the end, the dough is double in size and nice and warm.
Prep the toppings: While the dough rests, prep all the toppings and set aside.
Divide the dough: Remove the pizza dough from the dryer. Divide into two equal pieces.
Add to the stone: Form the pizza, by hand, into a 10 to 12 inch round of dough. Remove the pizza stone from the oven and sprinkle polenta all over the surface. Add the dough to the stone and gently and carefully spread the dough to the edges.
Assemble: Top the dough with sauce, toppings and then finish off with cheese.
Cook: Bake the pizza at 500 degrees for 10-15 minutes, or until the crust is golden brown and the toppings are cooked through. (15 mins seems to be the best time for me).
Cut into slices: Remove the pizza to a cutting board, let rest for just a minute or two, and then cut into slices. Top with fresh basil and red pepper flakes right before serving.
Second pizza: Repeat the same prep and baking process with the second dough ball.