While I'm not picky about the flour--either bread flour or all-purpose is fine--what does concern me is how the dough is handled. Treat it gently so the dough holds its character, its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough. I prefer to hold off on shaping the ball until just before topping it. If it's going to sit for a while--more than a couple of minutes--cover it with a damp kitchen towel to prevent it from drying out. I offer you two approaches for shaping. The simpler one, executed completely on the work surface, is slower than the second, where you lift the disk in the air and stretch it by rotating it on your knuckles. Lifting it into the air to shape it is more fun, too. Shaping the Disk (Method 1): Take one ball of the dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Very carefully continue the process, massaging it into a roundish disk of 10 to 12 inches, stroking and shaping with the palms of your hands and with your fingers. Don't handle it more than necessary, though; you want some of the gas bubbles to remain in the dough. It should look slightly blistered. Flour the peel and lift the disk onto the center. The dough is now ready to be topped. Shaping the Disk (Method 2): Take one ball of the dough and generously flour it, your hands, and the work surface. Then press it down and gently stretch it out to 6 to 8 inches. Supporting the disk with your knuckles toward the outer edge and lifting it above the work surface, keep stretching the dough by rotating it with your knuckles, gently pulling it wider and wider until the disk reaches 10 to 12 inches. Set the disk on a well-floured peel. It is now ready to be topped.
Reprinted with permission from My Pizza by Jim Lahey, Clarkson Potter copyright (c) 2012