So often, the hardest part of making pizza is dealing with the dough: it shrinks back when I try to shape it, something I notice more with store-bought dough. So I was excited to see that my favorite ...

Gently transfer the risen dough to the center of the pan. (I used my hands, but King Arthur Baking Co. recommends a bench scraper.) Then, swiftly but gently flip the dough over so that it's coated ...