Shaping and Cooking Yeast Doughs: Pizza

The risen dough is rolled or stretched over the knuckles to a thin round, then transferred to a pizza paddle. The dough is spread thinly with sauce, if using, and topped with additional ingredients. (Pizza sauce is a short-cooked tomato sauce because it will cook again and reduce in the oven. The sauce may be flavored as one likes, with or without garlic and herbs.) The pizza is drizzled with olive oil (a squeeze bottle is best for this) and baked on a heated pizza stone in a very hot oven until the edges are crisp.