If you left the dough on the bench, pop it in the fridge until you need to use it.
When you’re ready to bake, take the dough from the bowl and divide it into 5 equal balls of dough. Lightly flour a sheet of baking paper, and use the palm of your hand to flatten each ball into a pizza base just smaller than a dinner plate. The dough rises as it cooks, so you can make the bases quite thin.
If you fancy, fold just the edges of the pizza dough up onto the pizza and press to secure, creating a raised crust around the edges. Flip the pizza over so the seams are hidden and you have a lovely raised crust.
You can top the dough raw or parbake it before topping. I usually top it raw, but I recommend par baking if you plan to use lots of heavy toppings which might leave the base uncooked.