Back in the day, I could roll out, sauce and cheese a 14 inch pizza in around 60 seconds (with little to no slop).
Use a rolling pin. If you have a stainless steel table, skip the flour, unless you have really sticky dough. DO NOT knead the dough again after it has rested.
Flatten it out with your hands into a circle maybe 6-7 inches in dia. Take your rolling pin, hit the dough in the middle and push forward, with a little less pressure towards the edge (or else you get a thin edge).
Repeat, but this time pull the pin toward you.
Pick the dough up, turn 90 degrees, and repeat.
Once it gets to be ...ohh...maybe 10-12 inches, pick it up and stretch it around the edge (maybe 1.5 inches from edge) with the back of your hand (mostly your knuckles).
If I think back, they must be 3-5 inch pulls. Keep doing this, until the dough circle is the right size.

When you sauce, start in the middle with a really big spoon. Spread it around in circular motions. Stop 1.5 inches from edge - once you put the cheese on, you push the cheese to the desired edge width, and the sauce will follow, so there is no need to go right to the edge.

Don't use olive oil in your dough...it will make the dough burn faster. (I know you didn't ask, but I threw it in just in case)

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It is a truism that almost any sect, cult, or religion will legislate its creed into law if it acquires the political power to do so. Robert A. Heinlein


09 Jetta TDI
1985 300D

I'm from Chicago, therefore a pizza snob. The only acceptable pizza comes from Gino's East, Home Run Inn, or Lou Malnati's.

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08 W251 R350
97 W210 E320
91 W124 300E
86 W126 560SEL
85 W126 380SE Silver
85 W126 380SE Cranberry
79 W123 250
78 W123 280E
75 W114 280

Que esta "pizza"? Quesadilla Italiano"? (sorry, I don't know the stroke commands to make those upside down question marks)

Real pizza is just a pipe dream down here. People claim there's real pizza here but I haven't found a consistent place.

Looks like you've got to make a couple hour jaunt over to Phoenix.
http://www.pizzeriabianco.com/

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1980 300TD-China Blue/Blue MBTex-2nd Owner, 107K (Alt Blau) OBK #15
'06 Chevy Tahoe Z71 (for the wife & 4 kids, current mule) '03 Honda Odyssey (son #1's ride, reluctantly) '99 GMC Suburban (255K+ miles, semi-retired mule) 21' SeaRay Seville (summer escape pod)

Fans of deep dish pan style pizza aren't snobs (self included, Sharpie pen written name on wall at Gino's East) . . . since most of the pizza world views it as "not pizza."

My main problem with making pizzas round is that I could fit it to fit on my pizza stone. Probably a 14 inch pizza stone... Then of course the look also. But it sucks when you got a half cirle pizza and then a longer more rectangle or heart shaped other side. I seen videos, tutorials and all that but I just cant get it right.

One word of advice dont ever, ever make a pizza on the counter WITHOUT a pizza peel. You WILL NOT get the pizza off and if you do it will break and you will have problems. Had that problem the other day ahhaha. I dont have a pizza peel so the best alternative is to use a nice strong piece of cardboard. Flour it good and make your pizza on that then slide it from the cardboard onto the hot pizza stone.

I will post pics of the pizza i Mad the other day and then pics of the pizza i make tonight or tomorrow. We will see the difference I hope.

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1992 SEL 600..... 143,000 miles

For those that are peel - less, then instead of cardboard, I would suggest a plain cookie sheet and sprinkle cornmeal on it to keep the dough from sticking. Always remember to give it frequent shakes to keep it loose on the pan.

A little update. I made the pizza last night. I ended up using a floured piece of cardboard for the pizza peel. It worked perfect with no problem. I also figured out a way to make a circle-like pizza. I figured just get a nice big pan and form it in the pan then pull it out and finish it. Which worked also. NOw the ONLY problem is that I think I over floured the cardboard (worried abotu not coming off the cardboard) so when I bit into the pizza it was REALLY floury and almost had a layer of semi cooked flour on the bottom. I litterally had to wash the bottom of the pizza off. So 1 day i get a good tasting uneven pizza and the 2nd time I make a perfectly shaped nice pizza and the flour bottom messed it up...

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1992 SEL 600..... 143,000 miles

If you slap it around the flour will fall on the floor.

Did you try my instructions?

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You don't need a weatherman to know which way the wind blows - Robert A. Zimmerman

Lose the flour and use corn meal

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1987 560SL
85,000 miles