Shaping for pizza is the easiest, its very similar to the first shaping for a boule loaf.
- Coax dough out onto a lightly floured surface after bulk fermentation is complete.
- Let rest for 10-20 minutes.
- Working quickly and gently with lightly floured hands, take turns pulling the edges of the dough toward the center and folding them in, rotating as you go. When you are done, you should have a ball of dough seam side up, flip and put into a bowl for later.
- If you are making pizza today, let the dough rest for up to an hour on the bench.