1. If you are just making one pizza, then no need to scale and portion the dough. Take your pizza dough out of the bag and work it with your hands and slowly form it into a ball.
2. Put the pizza dough on a dry flat surface and gently roll the dough ball around in your hands sealing the bottom of the dough. Once this is achieved, place some corn flour or cornmeal on the side without grooves on a dry broil king cutting board. Any moisture or liquid will cause the pizza to stick to the board. Cover the dough with a large food safe bowl. Doing this creates an environment where your dough can “rest” “proof” and “rise”.
3. Allow the dough to proof for 3-4 hours depending on the temperature and moisture in your kitchen. You will know the dough is ready to be used when you can push down on it with little resistance and is soft but not sticky to the touch.
Turn on all burners, high heat, including the rotisserie burner. You will be cooking the pizzas at a minimum of 573°F or 300 °C.
4. Once the dough is ready to be pressed out, lightly dust a clean flat surface. You will start by gently pushing your dough down with your fingertips starting from the middle and moving outwards. Repeat this process while also intermittently lifting your dough up so that it does not get stuck to the table. Use corn flour as needed to ensure your dough does not rip or get stuck.
5. Corn flour the reverse side of your broil king cutting board, place your stretched out dough on it and apply the sauce, then the cheese and finally the toppings.
6. With a controlled but quick motion place the pizza on the hot preheated pizza stone. Approach at a 45 ° angle and finish by pulling out flat and straight backwards. The corn flour will help the pizza slide off of the cutting board easily.
7. Set a timer for 1 minute. Rotate pizza every minute 1/4 turn. Repeat 3-4 times depending on desired doneness of pizza. Use a pizza peel or a double wide super flipper.
