As soon as you walk in the door, set up your oven. For the best browning, put a rack in the lowest position with a pizza stone if you have one. Preheat the oven; you want it as hot as it can get for a crisp crust.
Get the dough ball nice and flat by pressing with your knuckles (rings off, please!) from the center out, or by rolling with a pin from the center to the edges. Keep everything well-floured, and be sure to move the dough, not your hands or pin, to get it to an even thickness. If it springs back and refuses to flatten, let it rest for five minutes before touching it again.