The baked dough can be cut into the serving size pieces you want, and it can also be used to make 2 large (30cm round) pizzas. If doing so, divide dough in two instead of placing onto the baking tray, and continue as you would normally when making pizza.
The secret to getting a really “light and fluffy” baked dough, is to allow the dough to rest on the baking tray for 2 ½ to 3 hours to rise by which time it will look more like a focaccia than a pizza. This method of giving the dough “time” means you can prepare the dough early afternoon to the stage where you place it onto the baking tray, and then leave it to rest whilst you get on with other parts of your dinner. If you are already planning to use the oven, then when that dish comes out of the oven, simply put the pizza tray in whilst you allow your other dish to rest. If the oven isn't at 200 degrees when you put it in (because you have cooked the previous dish at a lower temperature), simply turn the oven up, but you will have to cook the pizza tray for an extra couple of minutes. Then you can serve your dinner with lovely fresh "pizza bread" with little effort.
If you don’t have time to allow the pizza dough to rest on the baking tray for 2 ½ to 3 hours, then allow at least an hour and you will still end up with a nice baked pizza crust.