Refrigerate dough until one hour before use.
Preheat oven to 475°-500°.
Place dough on lightly floured surface and begin to press flat with your fingertips. Let dough rest for five minutes. Repeat pressing and resting until desired thickness and size is achieved, typically 1/4" thick. Dough will become softer and easier to stretch as it warms to room temperature, so be patient! Apply toppings.
Bake on a sheet pan or baking stone until crust is toasty and toppings are bubbly (about 15 minutes).
For Pizza on the Grill:
Once dough has reached 1/4" thickness, transfer to a floured pizza paddle or cutting board. Brush dough with olive oil and place oiled surface directly on preheated grill. Once dough has set, about 2 minutes, turn the crust over. Add desired toppings and close grill cover. Cook pizza for 5 minutes or until the cheese begins to bubble.
Capone Foods: assorted pastas and sauces
Magic Bites: mediterranean dips (pictured)
Westfield Farm: assorted goat cheeses
Tiny Arms: coffee beans
George Howell: coffee beans
Maine Grains: assorted flours and grains
Granola and Muesli
Shortbread and Biscotti