Preheat the oven to 450ºF. Arrange one rack on the bottom position and one on the upper third.
Remove the plastic wrap from the top of the pan. With lightly oiled fingers, use a claw hand shape to press down through the dough to the bottom of the pan. Do this all over to dimple the dough, leaving about a 1 inch border of undimpled dough along the edges. If any very large bubbles form on the surface of the dough, pop them. Sprinkle some kosher salt on the surface of the dough.
Bake on the bottom rack of the oven for 15 minutes or until the top is firm but not yet browned.
Remove the pan from the oven. Use a rubber spatula to spread an even layer of the marinara on the surface of the dough, leaving a 1 inch border without sauce along the edges. Add the rest of your toppings.
Return the pan to the oven, this time on the rack on the upper third, and continue to bake until the unsauced edges are a deep golden brown, about 5-10 minutes.
Remove the pan from the oven and let cool for 5-10 minutes. Use a large spatula to gently loosen the pizza from the pan, first along the sides and then on the bottom. Transfer to a large cutting board or other hard surface for cutting, then serve.