4. Stretch the dough and make it thin
NEVER roll your pizza dough with a rolling pin. Instead, you want to stretch the dough with your bare head. Once you get your rested, room-temperature dough, you want to keep its elasticity and bubbly texture for good. That's how you do it: gently pull the pizza dough up through the center to make a round or oval shape with raised crusts around the edge, then lift around the edge to let gravity stretch the dough for you. You may not receive a perfect circle but avoid a cardboard crust. Trust me, and it's totally worth it!
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