Remove the pizza dough ball carefully from pizza dough container using a bread cutter ensuring not to disturb the overall shape of the ball. Place on a bed of pizza flour and with all fingertips poke out into flat round shape. On a small mound of pizza flour big enough to raise the centre with the crust edge still on the bench, place the dough over and with the edge of both palms in an opening motion stretch out the dough in an area just before the edge creating a crust while turning the dough around full circle at 10 degrees at a time. Remove from bench and stretch between hands in a circular motion to increase size and remove excess flour, then place back on pizza bench. If still not to correct size, hang three quarters of pizza over edge of bench and feed crust though your hands a full circle of the pizza. Carefully place back on bench and ensure is round and neat with slightly thicker crust edge. Use immediately as required.