Assembling Your Pizza
Dust your hands with flour, and take a Pizza Ball. Flip it over so that the soft bottom side faces up, gently shape the ball into a flat disk, and then start pulling, stretching and turning the disk in the air to make the dough thinner and thinner. Try to keep working in a circle to keep the thickness of the dough consistent, avoiding thick and thin spots. At the point where can cannot get the dough thinner without making a hole, put your pizza on a floured work surface, and use your fingertips to work out the thick spots by pushing the dough to the outside. We try to make our pizzas about as thick as a credit card and about 10" in diameter.
Remember that the more you handle the dough, the tougher it becomes. We don't recommend using a rolling pin, which is hard on the dough and will give you a thin, but tough pizza. Try to shape your dough in the air as much as possible, before you lay it on the counter -- it will enjoy not being over-handled, and will reward you with a pizza that is both crisp and delicate.
Also, don't worry if your pizza is not round. We know a professional chef and bakery owner who loves to make his pizzas "football" shaped. He is so gentle with the dough and creative with his ingredients that his non-round pizzas are among the best we have ever tasted.
You can assemble your pizza either on a solid surface, then transfer it to a metal pizza peel for cooking; or you can assemble your pizzas on short wooden peels, which you can use to place the pizza in the oven. Most kitchens do not have wood or metal peels a cookie sheet dusted with cornmeal works just fine.