Directions

1. Preheat oven to 550 degrees with a pizza stone. Combine 1 cup flour, yeast, 1 1/2 teaspoon sugar and 3/4 teaspoon salt in a bowl of an electric mixer with a dough hook. Add warm water and 2 tablespoons oil; turn mixer on low until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead again adding additional flour if necessary, until smooth and elastic, about 4 minutes. Allow dough to rest for 30 minutes.
   
2. Meanwhile, heat the sesame oil in a small saucepan over medium heat. Add 1 tablespoon kimchi, gochujang, and garlic. Cook and stir occasionally, until the gochujang is lightly toasted, 2 minutes or so.
   
3. Add the tomato sauce and 1 teaspoon sugar. Stir and cook bringing it to a simmer. Lower the heat and let the sauce simmer to thicken slightly, 3 minutes or so. Once done, transfer the sauce to a bowl to cool slightly before using.
   
4. Place cornmeal on a large pizza peel. Roll pizza dough out to a thin 12" crust. Spread 3 tablespoons of pizza sauce in a thin even layer on the pizza crust. (the sauce is enough for 3 pizzas). Spread the kimchi evenly over it, and cover it with a layer of cheese.
   
5. Switch your oven to broil. Place the pizza on the stone of a fully heated oven. Bake for 6 to 8 minutes, or until the crust turns golden brown and the cheese is fully melted. Slice the pizza and enjoy!