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.
My notes after trying it- * Dough needed extra flour ~ 2T to get consistency I wanted. * Dough held up fine in fridge for up to 3 days (but were getting overblown by day 3 and would not push it much longer). I also froze 2 of the balls after the first night in the fridge to test how well they thawed. After thawing, they were a bit more blown than I would have liked but still workable. Needed a bit longer of time out at room temp to get proper elasticity and spring. * True to style the conicione had a nice crumb and crust was bready in general. Worked well overall and would be a good dough for heavier toppings.