2 hours before you want to eat, remove the dough ball/s from the fridge, dust a work surface lightly with flour and place the dough ball on the floured surface. Cover with the cling film you used to cover the dough in the fridge and allow to come to room temperature / rise a little on the work surface. Meanwhile, preheat a pizza stone (or two if cooking both pizzas at the same time) in the oven at the highest possible temperature (typically 240c).
When the dough has rested at room temperature and the pizza stone has reached temperature (260c+), lightly oil the pizza tray. Dust the doughball thoroughly in flour. Unfold the dough by hand, taking care not to touch the crust of the dough too much in order to ensure the crust keeps its air and rises nicely. Pizza chefs often use a technique called 'walking the dough' which essentially involves lifting the dough at points where it feels thicker and allowing gravity to stretch it thinner. Take your time unfolding the dough, being careful not to have any thin spots in the pizza base. If you do have thin spots, simply avoid saucing / topping these sections heavily in order to ensure there are no spillages on to your pizza stone. Remember, practice makes perfect and it's more important to have a workable dough without any holes than it is to have a perfectly circular pizza. It tastes just as good no matter what shape it is!
Carefully lift the unfolded dough on to the oiled pizza tray. Top with pizza sauce, grated mozzarella and wet mozzarella. Remember, less is more when topping your pizza and it pays to arrange toppings mostly towards the edges of the base. As the pizza cooks, toppings will naturally shift a little towards the middle of the pizza base.
Wipe the underside of your pizza tray briefly with kitchen paper to ensure that no sauce or cheese will hit your stone. Place the pizza (still in its tray) on to preheated pizza stone. Bake the pizza for 3 minutes. After 3 minutes, the pizza should move easily on the tray with a little shake. Carefully slide the pizza off of the tray and directly on to the pizza stone to ensure a nice browning on the underneath of your crust. Bake for a further 3 minutes and 30 seconds or so, rotating the pizza once or twice on the stone to ensure even browning.
When the crust is golden brown, the cheese is melted and the toppings are sizzling, remove the pizza from the oven. Garnish with a little black pepper and dried oregano, slice and serve.