Roll, stretch, and pull dough until it’s pretty evenly flattened out, about 1/4 inch thick. Carefully move it onto the pan and keep spreading until it fits closer to the frame of the pan.
Prepare the sauce
Infuse minced garlic, Italian herbs, and a pinch of salt with oil on low heat for about 15-20 minutes. Add tomato sauce and chicken bouillon. Let sauce come to a simmer on medium heat and turn off stove, letting the sauce cool.
Start assembling toppings onto the pizza: tomato sauce, Parmesan, basil, mozzerella, and chopped tomatoes
Bake the pizza for 10 minutes, then rotate and bake for another 10 minutes or until crust turns golden.