Stretch & bake
Stretch each ball by hand on plenty of semolina and bake at the highest temperature your oven allows: 60 to 90 seconds in a pizza oven at 450°C or more, 6 to 10 minutes on a preheated steel or stone in a home oven.
Now shape and bake your pizza as usual. The one thing to get right is plenty of semolina on your work surface, so the pizza doesn't stick to the peel.
Stretch each ball by hand, top it, and bake it as hot as your oven will go: 60 to 90 seconds in a pizza oven at 450°C or more, 6 to 10 minutes on a preheated steel or stone in a home oven. Any leftover dough makes excellent bread the next day, so nothing goes to waste.
Hendrik's tip: for two people, bake six pizzas and freeze three. Let them cool, wrap them in cling film or an old pizza box, and put them straight in the freezer — your own homemade frozen pizza, ready whenever you want it.