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we are addicted to pizza pilgrims pizza in our house.
mashton, a few tips
for proving, I use tight lidded plastic storage boxes like this
http://www.dentonscatering.com/cookware-and-food-storage/food-storage/4084/476/seal-fresh-containers/relish-storer-catering.html
make sure the dough and container are well floured before you pop them in.
after proving, flour the top of the ball before you try to extract it
after proving I use a floured dough scraper like this to get around the edges, then underneath, trying to keep the ball as circular as possible.
http://www.dentonscatering.com/baking/3240/133/spatulas/small-blue-scraper-catering.html
for stretching, I use gravity, slowly rotating the ball in a vertical plane, as though you're steering through a roundabout using the weird hand shuffle method that they prefer over here? gradually until the centre is super thin and there's still a significant thickness to the crust. then straight into the pan, no need for a peel or anything.
also with my 35cm pan I find that making 10 balls from that recipe rather than 8 gives thinner crusts and nicer pies.
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hamster
Late to the party but I did the frying pan pizza thing last night. The dough had proved for 24 hours and was very tricky to get out of the roasting tin I'd left it in. Also very tricky to pick it up to out in the pan after, stretching. Practice required.
Other than that, it was great. The family was impressed and I'll definitely be doing it again.