In a flat surface dusted with little flour, roll the fist dough ball to make the first pizza crust (you can keep the other dough ball closed until we are done with the first one).
Preheat the oven to 450 degree Fahrenheit.
Once the pizza crust is rolled, transfer the rolled pizza crust to a greased pizza stone (or even a greased or lined large baking sheet will work if you can fit the crust inside). If you can bake both the pizzas simultaneously, you may also do it that way.
Spread about 3 tablespoons of pizza sauce ( I used regular tomato sauce) in the rolled crust (adjust the amount of sauce as you prefer) just leaving a little space from edges.
Top with about 1 cup of shredded mozzarella cheese in the crust over the layer of sauce, adjust the amount as you need (you may add little more if you need it very cheesy).
Bake for about 15 minutes or until the pizza crust is browned and the cheese is melted.
Transfer the baked cheese pizza from the hot oven as soon as it is done to avoid over baking and you can start working on the second pizza. Just follow the same steps, gently knead the dough ball again with your hands, roll into the crust, add the toppings and bake the second one also as instructed in the above steps.
Once the pizzas are somewhat cool (while still warm), slice and serve, enjoy for lunch or dinner!