Use any decent store-bought dough, or make your own with a 24-hour cold ferment. The key is to let it come to room temperature for 20 minutes before stretching. Cold dough is rubbery and fights back.
Stretch it on a floured counter—never use a rolling pin. That crimps the air bubbles. Use your knuckles to gently coax it into a round, leaving a slightly thicker edge for the cornicione (the crust rim).
Pro Tip
Less is more with toppings. Two ounces of low-moisture mozzarella, a spoonful of San Marzano sauce, and basil. Overload the pizza and you’ll have a soggy mess before the crust browns.
How to grill pizza with a pizza stone – Artofit
