Butter the bottom and sides of a 12 by 2-inch or13- by 2-inch round deep-dish pizza pan or cast-iron pan.
Dust your working surface with cornmeal.
Transfer the dough to the working surface.
Coat both sides of the dough with cornmeal.
With a wood rolling pin, roll the dough into a 17-18-inch circle.
Carefully, lift the dough and place it in the center of the pan. At this point, the dough will be hanging over the rim of the pan.
Lift the edges to allow the dough to fall into place.
Press around the edge of the dough and secure itto the pan’s rim.
Take the rolling pin and roll it over the rim of the pan to cut away the dough excess. If the dough is shrinking, with your fingers to press the dough around the inside of the pan and extend it to the top.
Set the pan aside and let it rest at room temperature for 30 minutes.