Remove dough from refrigerator at least two hours before rolling. Place in bowl covered with plastic wrap and let rise and come to room temperature. At least one hour before cooking place baking steel or pizza stone on middle or bottom rack of oven and heat to 550° F.

Place dough on clean surface lightly dusted with flour. Press out dough with hands or use spin and toss method. Work gently from outer edge and pull and stretch. With spin and toss you center the dough on your knuckles and gently toss and spin it an inch or two in the air. Stretch in between tosses. Only stretch on outer edge and flour fingers frequently.

Dough should be about 12 to 14 inches and diameter. It does not have to be a perfect circle. Get the dough as thin as possible. It should just be a little thicker on the outer edge. Place cornmeal or flour on a wooden peel. Place dough on peel.

Add sauce to dough spreading evenly. Leave a ¼ inch around the border with no sauce or cheese. Add cheese and spread evenly to cover sauce. Add desired toppings.

Slowly slide pizza from peel to baking steel/stone. Set timer for 10 minutes. Check after 10 minutes and continue cooking until cheese is melted and crust is crisp and slightly charred.

Carefully remove pizza from oven. Let cool for 3 minutes. Slice and serve. If you don’t eat immediately reheat individual slices in oven for 2 to 3 minutes.