Part 7/13:
With the dough at room temperature, gently pressing it into a disc and starting to stretch from the center outward helps maintain its air pockets—these are "leopard spots" or crust blisters, which lend a crisp, charred appearance and added crunch.
The baker recommends gravity stretching, flipping, and rotating the dough on a floured surface, ever-aiming for an even, thin profile without tearing. Leaving the edges thicker forms the crust. Lightly dusting a pizza peel with semolina flour helps transfer the dough onto the oven or pizza stone without sticking—similar to shuffleboard but with dough.