If you're using a pizza stone, place it on a center rack in a cold oven.

Preheat oven to 425 degrees F.

Sift together flour, yeast, sugar, and salt in a large bowl.

Add water and mix with a fork until a dough is formed.

You may have to abandon the fork and switch to using your hands before a dough is fully formed.

Dough should be slightly sticky.

Knead lightly on a floured surface for about five minutes.

Form dough into a ball and cover with a damp cloth while you prepare the rest of your pizza ingredients.

Grate cheese, chop onions, and cut the corn kernels from the cob.

Set aside cheese, onions, and corn kernels.

Cook chopped bacon in a skillet over medium heat until fat has rendered and it gets a bit crispy, then set it aside on a plate lined with paper towels to absorb excess grease.

Leave about one tablespoon of grease in the pan (discard the rest of the grease).

Return pan to the heat and add corn kernels.

Cook for 3-5 minutes, stirring frequently, until corn is lightly toasted.

Remove corn from pan and set aside.

Cut dough in half and, working with one half at a time, roll the dough out on a floured surface until dough is about 1/4 thick.

Each half of the dough should yield a rectangular flatbread about 12x8.

Sprinkle cornmeal on a cutting board without any grooves and gently lay the flatbread on the board.

Spread half of the barbecue sauce onto the crust, leaving an edge of about 1/2 all the way around.

Sprinkle on half of the bacon, onion, corn, and cheddar.

Open the oven and pull out the rack with the pizza stone on it.

Carefully slide the pizza from the cutting board to the stone using a flat spatula.

Bake for 10-15 minutes until cheese is melted and crust is browned around the edges.

While first pizza is baking, roll out the remaining dough for the second pizza and repeat the topping process.

When its done remove pizza from the oven to a cutting board and slice into 8-10 pieces, depending on your preference.

Bake the second pizza for 10-15 minutes as well.