Everyone makes their pizzas differently but here's a starting point if you need some pointers.
If you want to use your dough on the day you bought it from Hadeda Bakery, allow it to double in size, take it out of the tub, dust it in some flour and shape.
If you're not using it immediately then pop it straight into your fridge. On the day you are ready to use it. Take it out of the tub, dust it in some flour and leave it out on the side, covered loosely with a tea towel, to get up to room temperature for around 1 hour. This will make it a lot easier to shape.
If you'd like to freeze it then make sure the tub is well sealed before doing so. Remove it from your freezer and into your fridge 24 hours before you want to bring it up to room temperature and shape it.
When you are ready to shape your pizza dough, and your pizza oven or pizza stone is scorching hot, it's time to start shaping. You can aim for either one large pizza (approx. 14") or two smaller ones (around 7" each). Use your hands to stretch it into a rough circle. The thinner the better. Use plenty of flour or semolina as you go to stop it sticking.
The Pizza Heaven has a really good article on shaping: The Complete Guide to Stretching Neapolitan Pizza Dough.
For ease I recommend you shape your pizza straight onto a peel or thin tray so it's easier to then transfer to your oven.
Top your shaped dough with your preferred toppings and then slide it into your oven.
Baking times will depend largely on your oven but turn it every couple of minutes and keep an eye on it. You'll know when it's done to your liking!
Enjoy (and please don't forget to recycle, or even better reuse, the tub - you could even bring it back to Hadeda Bakery for us to refill with more dough for you)!
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