Shape the dough as you normally would for a round pizza and place on stone or pan.
Gently shape the bottom half of the circle into a relaxed V. Don't worry about a sharp point on the V.
Shape the upper half into a heart shape by pinching in the middle of the circle. Again, don't worry about a perfect heart shape.
Baking will change the contours a bit anyway.
The key is to have a divot at the top and V at the bottom guiding the expansion of the dough so it bakes into the shape.
Top and bake as you normally would.
We recommend baking in a 500 degree or hotter oven, preferably on a preheated pizza stone.