Rolling Out Pizza Dough By Mitch Mandell Notes from Mitch Mandell: One mistake most people make when working with dough is not using enough muscle. Dough fights back. You push it, it pushes back. Don't be afraid of the dough. It won't bite you and you can't really damage it, either. When working with dough, use plenty of flour, but don't let it get too dry. It should be fun to work with, not too sticky and not too crumbly. Form it into a flat ball about six to eight inches wide. Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it. Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even. Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well. Transfer dough to pizza peal sprinkled corn meal or place it on a lightly greased cookie sheet. Top with sauce, cheese and/or toppings and bake in a 400° F. oven until the crust is light brown. Bake on either baking stones or on the cookie sheet or a pizza pan. Enjoy!