Okay, here are some of my tips about how I work with the pizza dough. For now, I'd suggest just buying the dough until you're comfortable, then once you've got the basic techniques down you can start experimenting and/or making your own dough. We get ours at Whole Foods (it's about $5/ball, it's 22 oz., and it'll make about three pizzas on the Baking Steel), but you can get it from a grocery store that makes pizzas or a pizza restaurant.. They'll usually sell it to you if you ask for it. I describe my process with the 3-pizza thing in mind.
Setting the stage
When you buy your dough it will usually be cold, and that cold is the enemy of smooth pizza making. You'll need to let the dough come to room temperature: We usually pull out three round plastic Ziploc containers, spray the containers lightly with non-stick kitchen spray, plop the cold dough into the container, then spray a small square of regular Saran wrap lightly with non-stick spray and cover the top of the containers. You want to block out the o