Figure 27.
While pressing the dough, it is important to build up a lip around the edge of the pan that will keep the sauce and other toppings from oozing under the dough. Build up a 2-inch-high lip, allow the dough to rest for 5 or 10 minutes (the lip will fall), then build up the lip again. When the pizza goes into the oven, the lip should be about 1 inch high.