Thinner pizza crust.



Reading about people using rolling pins for pizza dough hurts my heart. I probably use a different dough recipe every time but still get a nice Neapolitan style crust. I just google "Neapolitan Pizza Dough" make one that looks good.

Technique is more important than recipe, as is the case with most cooking. This video was the first that came up on a quick search. Most every video on opening up a pizza dough will use the 1/4-turn method for stretching the dough. I'm guessing if you go to your favorite pizza parlor, you'll see the same technique (unless your favorite pizza parlor is Dominos or Pizza Hut).

One of the better videos on 00 flour dough stretching!