I used to work at a wood oven pizza place. A high hydration dough that couldn't be stretched off the table. Trying to leave as much gas and structure intact while stretching a flattened ball into a disc. The raw milled plum tomato (evoo, salt) sauce, fickle with the seasons. No ladles here, when a tablespoon difference could turn out too dry or too wet. Buffalo mozz with ever-changing amounts of whey, split and strained. These were ripped per order. A little smaller when wetter a little bigger when drier. Take those toppings to the very edge of the pie without going over, lest it stick to the peel. Into the oven, the crust forms where it will.
by Ordinary_Humor_1195