Neapolitan Pizza

I always linger at pizzerias to watch the pizza maker stretching the dough. The more theatrical toss the dough above their heads or twirl it on a fingertip and generally make the process look a lot more difficult than it is. All that is necessary is to pull and stretch the dough into an evenly thin disk with a slightly thicker half-inch border. The process described below may sound long, but it only takes a minute or two to accomplish.