Rolling Pizza Dough
Cooking tips for the caring cook.
The Secret's in the Surface
The secret of a good pizza crust (particularly a thin one) is that the pizza should bake directly on a hot surface.
- Before rolling out pizza dough, place between two sheets of waxed paper. The paper not only prevents the dough from sticking to the work surface, but also makes the transfer of the dough to the pizza pan easier as well. When you're ready to transfer the dough, simply remove one layer of paper and gently flip the dough round over onto the pan.
- Alternatively, you can use parchment paper, which can go directly into the oven with the pizza.
- If you don't have parchment paper, roll out (or spin) your pizza dough and then place it on a cutting board generously dusted with cornmeal.