Stretching / Dressing the dough- There are a lot of different ways to stretch out Americana dough like this. Its durable enough to take some relatively rough, inexperienced handling so it shouldn't be too bad. The only key is DO NOT ROLL IT! I can't stress that enough. You'll ruin the crumb. Tossing is perfect for this dough, though. Top it however you want! The one I pictured is a homemade tomato sauce, basil, tomato slices, and mozzarella (with a little bit of parm to bring out the flavor). A good trick is to mix some of the cheese down in with the sauce, really helps to get some carmelizing in the oven. Cook @ 550F (highest most ovens will go) for 5 mins on a pan. Transfer to the rack and cook for ~3 more to crisp up the bottom. The oven time and temp are incredibly crucial. People seem to be too afraid of turning it up and don't get a good enough oven spring out of the dough.