With the dough, sauce and toppings ready to go, just follow these final steps:
1 A half hour prior to baking time, place 14-inch round cast-iron pizza pan (or a pizza stone) in oven and preheat oven to 475 for 30 minutes.
2 Make the pizzas one at a time, starting with the dough on the rimless baking sheet. With floured hands, press the dough into 13-inch round. (Actually, since the parchment is only 12 inches wide, it will be a little out-of-round, but not noticeably so.) If the dough keeps springing back, let it rest for 5 minutes so the gluten can relax, and try again. Let stand 10 minutes before saucing and topping.
3 Leaving the edge clear, lightly top it with room-temperature sauce and then with toppings.
4 Slide the pizza (on the parchment) onto the hot cast-iron pan (or pizza stone) in the oven and close the door. Bake for about 15 minutes. After first pizza has been baking for 5 minutes, move second crust to rimless baking sheet and press it out; let stand 10 minutes before saucing and topping.
5 Remove the pizza from the oven and transfer to a wire cooling rack. Wait about 3 minutes before transferring to a cutting board for slicing and serving. Meanwhile, sauce and top second pizza and put it in oven. Makes two 13-inch medium-thick-crust pizzas.
And here's my precision plan for getting the two pizzas made and served in a timely fashion:
3:00 Remove dough from refrigerator, partially press out and let rest
5:30 Heat oven and pan to 475
5:45 Press out the first pizza crust, let stand 10 minutes
5:55 Sauce and top first pizza
6:00 Put first pizza in oven to bake 15 minutes
6:05 Press out the second pizza crust, let stand 10 minutes
6:15 Remove first pizza from oven to wire cooling rack for 5 minutes
6:15 Sauce and top second pizza
6:20 Put second pizza in oven to bake 15 minutes
6:20 Slice and serve first pizza
6:35 Remove second pizza from oven to wire cooling rack for 5 minutes
6:40 Slice and serve second pizza
Enjoy the delightful repast!