Make sure your dough balls have sat at room temperature for a couple of hours to let the gluten relax before attempting to open them into a pizza base.
Once the dough is relaxed, shape the dough ball into a pizza base and top with the tomato sauce, basil and cheese before drizzling over some extra virgin olive oil.
Lightly flour your GOZNEY° peel before sliding the pizza on. The pizza can then be carefully transferred into Roccbox. Keep an eye on the pizza as it cooks, turning at regular intervals for 90 seconds or less- then get eating!