Split the dough in half. Pull the sides of each piece of dough around the sides and back towards the middle to form a ball of dough.

On a lightly floured surface, push the dough back and forth between the palms of your hands. You want the dough to stick to the surface just a little. The friction will help form the ball. Use a slight swirling motion to form a tight skin on the dough. A tight skin will strengthen the gluten. A strong gluten network will keep the dough from tearing as you shape it and move it to the oven or grill.

Set the dough balls aside to rest for 20 minutes.

To form the crust, use your hands to gently pull and pat the dough into a 12"-14" round. Don't use a rolling pin or you'll knock out all the air bubbles. Work methodically and carefully to avoid making thin spots or tears in the dough. If the dough starts to pull back, put that piece aside and work on the other one. Take turns working the two crusts until you have two perfect rounds.

To move the dough gently lift with the back of your hands so you don't poke a finger through the dough. Allowing it to drape off your hands, lower the round onto the prepared peel or pan.

Place the dough onto a wooden pizza peel or the back of a sheet pan heavily dusted with cornmeal. You're now ready to top and bake (or grill) your pizza. The cornmeal will act as ball-bearings so you can slide the pizza into the oven or onto the grill.