STRETCHING THE DOUGH
Place each pizza dough ball into a separate bowl, lightly coating the inside of the bowl and the dough with oil or spray. Cover the dough ball with plastic wrap and allow the dough to get to room temperature.
Flour your work area/countertop, this will help the dough from sticking.
To press out the dough, start by gently flattening the dough ball using your fingertips or palm of your hand, trying to maintain a circular shape. Working from the center out, continue to press and stretch.
Then make the rim... place your dominant hand about 1/2 inch away from the edge of the dough.
With one smooth motion, push down into the dough, slightly spread your fingers apart, and rotate the dough by rotating your wrist.
Repeat every inch or so until you create a lip all the way around the pizza, and you stretch the dough to about 10”.
Another way to stretch the dough is the “throw method”. Start by draping the dough over one hand. You will quickly transfer or “throw” the dough to the other hand and back several times.
RIPS AND HOLES
If the dough tears near the end, lay it down gently on the counter. Pinch the dough around the hole. Make sure to put extra flour underneath the patched spot because it will easily stick to the counter
Start by adding the tomato sauce, spreading about 2oz evenly around the pizza.
Next comes the cheese, evenly spread the cheese over the sauce and top with pepperoni.
Pre-heat your oven to 400*
Place your pizza on an upside down cookie sheet and bake for about 8-10 minutes or until your crust is a nice golden brown. If you have a pizza stone, that’s even better!