You should pull the disk by hand, because a rolling pin makes for a thin tough disk, and work quickly because overhandling also toughens the dough. Take a ball, leaving the others covered, and put it on a floured work surface. Flour your hands too, and begin spreading it from the center, splaying your fingers and working clockwise; don't touch the rim until the disk is at least 8 inches (20 cm) in diameter. Lift the disk with both hands and flip it, rotating it from one hand to the other, and return it to your work surface, with the unpressed side up. Continue to stretch the dough, leaving the rim a little thicker, until your disk is 12 inches (30 cm) across.

With practice you'll learn how to stretch the dough with your hands without pressing it down on your work surface, and you may even get to the point of pulling the disk in the air.

The most classic Neapolitan pizza is the Margherita, topped with tomatoes, buffalo milk mozzarella, and basil; popular tradition attributes it to Raffaele Esposito, who in 1899 selected ingredients whose colors mirrored those of the Italian flag in honor of Queen Margherita di Savoia.

There are, however, a great many other options, and you are pretty much free to do as you wish. Do keep in mind, however, that less is more; too much topping makes for a heavy pizza

Put the pizza into the oven and give the peel a deft jerk to transfer the pizza from the peel to the floor of the pizza oven. The crust will begin to puff up and cook immediately; after about 40 seconds slip the peel under the pizza and rotate it 180 degrees to insure that it cooks evenly. Don't shift it to another part of the oven when you rotate it lest it burn.

The cooking will be much faster than it is in a kitchen-type oven - the specifications for the government-certified Vera Pizza Napoletana state that the pizza should be done in 60-90 seconds. It will be done when the crust is nicely browned, the cheese is melted, and the other ingredients of the topping are bubbling. If you are making a calzone, don't be surprised if it swells like a football.

Once it's done, remove from the oven, slice it, serve and enjoy!