Stretch, don't roll: shaped by hand, the air stays in the rim, which puffs up in the oven.
Take the dough balls out of the fridge 2 to 4 hours before baking so they come to room temperature and relax. Cold dough keeps shrinking back.
Dip the ball in flour or semolina and place it on the counter. Press from the middle outwards with your fingertips, leaving a rim of about 1 to 2 cm free.
Turn the dough over and keep pressing until it's a little bigger than your hand. Then drape it over the backs of your hands and stretch it gently with turning movements until it's the size you want.
Lay it on a lightly floured peel, top it quickly and slide it into the oven with a short jerk. The longer the toppings sit on the dough, the more likely it sticks.
Pan and tray styles like Detroit, teglia and focaccia aren't stretched but pressed out with your fingers in the oiled pan.
If it tears, it's often too cold or has proofed too long. A small hole can simply be pinched shut.
If it springs back, let it rest covered for 10 to 15 minutes and try again.