A dough with sugar in it favors the use of a pizza screen rather than a pizza stone, although up to 2% sugar in a dough should work in a home oven application with a pizza stone. For a dough that is to be used in a day or two, you shouldn't need any sugar.
Is there a particular number of dough balls you would like to make (assuming a 14" pizza size), and do you prefer for the crust to be on the thin side, like an "elite" NY style, or something a bit thicker, like a NY "street" or "slice" style? Also, what kind/brand of flour and yeast do you have on hand?
I think you should be able to post photos at this point.