- Best way to make an extra-thin crust: Roll pizza dough between two pieces of greased parchment or waxed paper. Once the crust is the size you want, leave it sandwiched between the sheets of parchment for 15 to 30 minutes; this will prevent the crust from shrinking, keeping it nice and thin. When you're ready, peel off the top piece of paper; flip the crust onto your prepared pan, and peel off the other piece.
- Keep that crust crisp: As soon as your pizza is done, slide it off the pan onto a rack; a giant spatula helps with this task. Leaving a hot pizza on its pan will steam the bottom of the crust, making it soggy.
- My pizza dough is constantly shrinking and fighting back as I roll—what can I do to make rolling pizza dough easier: The same element that gives pizza crust its wonderful chew also makes it a challenge to roll out: gluten. The protein in flour, when combined with water, forms a stretchy network called gluten. It's what gives pizza (and yeast breads of all kinds) their structure. When you roll pizza crust, the gluten stretches; when you stop rolling, it's just like a stretched elastic band: it wants to snap back. As soon as you notice the crust trying to shrink as you roll, walk away, and give the gluten a chance to relax. Come back 15 minutes later, and you'll find the crust is much easier to roll.
- Trouble rolling out the dough: Just as with cookie and pie dough, roll pizza dough from the middle outwards. This lengthens the gluten strands in the dough rather than tightening them up and making you work harder. If the dough does start to shrink back on you, just take a break and let it rest for another five minutes or so.