Tony's Hand-Tossed Pizza Recipe | Myrecipes

Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour. Coat two 14-inch pizza screens (see notes) or pizza pans with cooking oil spray. Remove dough from bags; coat with flour. On a lightly floured board, roll each ball into a 10-inch round. Shake excess flour from dough. Following "Tossing Tips,", included in Tony's Pizza Dough recipe, toss each round until it is stretched to 14 inches. Or lay each on a floured board and gently stretch to 14 inches. Lay crusts on prepared pizza screens or pans; don't press dough down. Spread 3/4 cup quick pizza sauce over each crust to within 1 inch of edge. Let stand, uncovered, at room temperature up to 3 hours. Shortly before baking, distribute half the cheese, meat, vegetables, and seasonings over each crust. Set screens or pans on the bottom rack or on a heated baking stone (see notes) on bottom rack in a 500 ° oven (one at a time if you have only one oven). Bake until crust is browned on the bottom (lift one edge to check), 10 to 15 minutes. Slide each pizza onto a board and cut into wedges.