Top this rustic pizza crust with a tangy pesto and goat cheese topping, or any that sounds pleasing. The topping needn’t be Italian, either. The cornmeal in the crust suggests Mexican flavors, like spicy chilies, cilantro, Monterey jack cheese, and chorizo sausage.
Shaping Pizza
Roll out the dough on a lightly floured surface with a rolling pin. Roll from the center out and turn the dough occasionally.
Transferring Dough
Fold the dough in half or quarters and pick it up. Transfer to the prepared pan and unfold to fit, being careful not to stretch it too much.