Remove your dough ball from its tray and flour it on both sides before placing it on a floured work station. Press down from the inside of the dough ball outwards to stretch the base, keeping the air in the edge of the base. Continue to stretch the base by lifting and rotating over your fists.
Place back down onto a floured surface and working quickly, top with San Marzano tomatoes, fresh mozzarella/fior di latte, a sprinkling of Parmigiano-Reggiano, basil and olive oil.
Manoeuvre onto your Gozney peel, stretching the base out as you go and cook in Roccbox for around 90 seconds, turning regularly as the crust bakes.