Flatten the ball of dough on a work surface into a 12-inch round, rolling and stretching the dough as necessary. Place the round on a prepared baking sheet, or, if using a baking stone, place on a baker's peel dusted with cornmeal. Lift the edges and pinch to form a lip. Brush the top of the dough with olive oil. Use your fingertips to push dents in the dough, and let rest for about ten minutes before adding toppings and baking.