Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn’t have to be a perfect circle or oval.
Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you’re using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per pocket.
Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the pocket. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished pockets on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the pocket.
Bake for 15-18 minutes until crispy and golden brown on the edges.
Once baked, let the pockets sit for a few minutes before serving or cutting in half.