In the “duh” department . . . If one intends a round shape, it is easier to start with round, as opposed to square.
When my dough comes out of the bread machine, it is quite easy to shape, but in order to get a round shape I need to roll it into a ball and then do the pizza stretch thing. Usually I just spread the dough out into a large rectangle on my marble slab and cut in half to make a pizza (or focaccia) and six sandwich buns.
But coaxing that square shape onto my round pizza pan is an exercise in frustration. So I changed my way of doing this. I patted out the dough very thin on one half, pushing the excess to the other end.
Then I cut a circular shape to place in the pizza pan. Once in the ventilated pan, I used my itty bitty rolling pin to make the crust yet even thinner, and cut off the excess from the rim as it built up, adding it to the pile of dough destined to be rolls. This resulted in a thinner crust with less excess at the outer edge.
Here is how it looked before entering the 550-degree oven.
And 15 minutes later, when it came out . . .
As usual, there was a bit more than half left for us to gobble down at a later date. ;->