Combine the crust ingredients by hand or in a stand mixer. Knead until smooth (about 3 minutes by stand mixer, or 6 minutes by hand).
Cover dough and let dough rest 30 minutes on counter top, or overnight in fridge.
Divide dough into 6 equal portions for small, freezer size pizzas.
Preheat oven to 400 degrees.
Stretch the dough by hand to form round circles; avoid using a roller as the stretching of the dough produces a chewier crust and bite.
Sprinkle baking sheets lightly with cornmeal and transfer crusts onto baking sheets; par-bake for 6-8 minutes until dough is set underneath and no longer doughy in the centers. Cool.
Combine the sauce ingredients. Ladle onto crusts, followed by freshly shredded mozzarella, Monterrey jack, and cheddar cheeses or combination of all or similar cheeses.
Top as desired, and finish with a final light layer of cheese.
Cut parchment paper squares, roughly the width of the diameters of the pizzas, and stack pizzas in between squares to avoid sticking. This can be done on a plate for now, just long enough to freeze them solid.
Once frozen solid, pizzas can be bagged in freezer bags, or wrapped in freezer paper or plastic to keep fresh.
To bake, preheat oven to 400 degrees, and bake for 8-14 minutes until crust is done on the bottom and cheese is melted and golden brown on edges.