What's great about this dough is that it can turn to either the thicker bread like variety or the thinner crustier (and hence less filling) variety depending on how you handle it. I am pretty hopeless at rolling out dough into a perfectly round circle so what I do is I beat down an appropriate amount of dough into a minimally floured pizza pan, then lift up the shaped dough with both hands while someone oils the pan, then place it back in. The dough would've stretched to larger than the pan size by this point (and thinner than before lifting it from the pan), so I cut of the excess and use it for the next pizza pan, patching up any small holes with dough.