Preheat oven to 450 degrees Fahrenheit.

If making both pizzas at once, remove both dough balls and all of the ingredients.

Remove each dough ball from the packaging and place on a clean surface. Let rest 30-40 minutes or until room temperature.

Sprinkle dough balls with semolina until both are evenly covered. Press dough down into flattened oval shapped discs and cover with any remaining semolina. Let rest 5 minutes.

Stretch each dough ball again, pressuring from the center and applying even pressure to the edges, pushing into a larger oval shape. Continue stretching the dough until it is a 1.5 foot long and 0.5 foot wide oval (just like the size and shape of an &pizza).

Lay dough onto a baking sheet.

Divide the sauce evenly between the 2 pizzas. Use a spatula or back of a spoon to spread the sauce to 0.5 inches from the edge.

Sprinkle cheese evenly over the sauce and place toppings as desired (leave anything labled “Finishes” to the side).

Bake pizzas for 14-16 minutes, until crusts are golden brown.

Cut pizzas into slices and then add on any finishes for your final toppings.