Nutella Stuffed Pizza

[Miringanes]

Not sure if this is the right place to post this question, but there's a Neapolitan spot by me that does a Nutella stuffed pizza. They basically bake the naked dough, cut it all around with shears, and then pull it apart so there is a top and a bottom. They they put Nutella on the bottom and close it up.

I've tried to replicate this at home and I get close but I always have an inevitable thin spot in the middle that is way too thin to be part of both the top and bottom so it basically becomes a hole.

Any ideas on how to stretch the dough for this type of pizza? I'm thinking it almost needs to be similar to a flatbread. Maybe rolling?