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