Japanese Style Pizza
  
 
 Step 5:

Making the Pizza

Easiest way is to flatten the dough in the center of a lightly oiled pizza pan, and just keep working it until you get to the edge. Go over the edge a little bit and fold the dough back to create your crust.

Or you can choose to go the advanced way and hand-toss your dough. It's really up to you to devise a method that works for you. For myself I'll play with the dough a bit, slamming it into the counter and rounding it out into a disk. Once it's about 6 inches in diameter, I'll form my crust by taking the outer edges and pinching the crust onto it using a rope-pulling fashion. This also helps enlarge the disk as gravity pulls on the bottom of it. Once I'm satisfied with the crust, and before my dough turns into a donut, I'll flip it up into the air using my left hand sort of like a pivot, and my right to actually turn the dough. Once it is large enough, I'll place it on the pan, and rough out the edges. If your dough is made correctly (elastic and flexible), you should have no problem hand tossing your dough once you get a system down.

Lightly brush some olive oil on the dough, and sprinkle some oregano, basil, and parmeasean cheese on it.
 

 Step 6:

Spoon a thin layer of sauce over that, and gently smooth it out - you want to spread the top layer of the sauce, not the bottom of it with the spices, otherwise they'll clump up.

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