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Lightly
flour the work surface.
Work
with only half the dough to flatten; form into a small disk.
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Pick
up the dough and clench your fists, using
your thumbs to gently tug and stretch the dough evenly.
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Give
the edge of the dough a final thinning by holding your thumbs
up and stretching the dough between them, or hold the dough
between your fingers and let the weight of the dough stretch
the circle a little further. |
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For
an even thinner, crispier crust, roll out the dough with a
rolling pin.
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Once
you have shaped the dough, sprinkle the pan with cornmeal
and place on the pan.
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Add
your sauce of choice, followed by the cheese and then toppings.
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Tosing dough up in the air has always been a show- stopper.
Yet, spinning pizza that way does nothing to enhance the dough.
It is believed the stunt began in Italy when a bored pizza-maker
wanted to attract customers. Seems he did. |
