Knead the dough a for a few minutes by hand until it's smooth and firm. Place it into an oiled bowl and cover with plastic wrap. Let it rise until it has doubled in size, about two hours. Divide the dough into four balls. (I always use a scale for this part.)
Shape each ball by pulling down on the sides of the dough and tucking them underneath the rest of the dough. You'll can feel when you need to stop this process because the dough will start to fight back and become harder to pull. Next, roll the ball on your board until the top is smooth. Place the balls back into the oiled bowl, cover with plastic wrap and let them rise for an hour.
A note about pizza stones: buy the largest one that will fit in your oven and just leave it in there all the time. It helps regulate the temperature and provides great baking results. You can place it on the floor of the oven if you have a gas oven and on the lowest rack if you're lucky enough to have an electric oven.
We'll skip to a shot of the finished product now.