Do you have tips for rolling pizza dough? I can never get my dough as thin as I like and it always springs back.
The effort to make thin-crust pizza is worth every delicious bite. For starters, let the dough rest at room temperature for a good 15 minutes before you begin rolling. Why? It's simple: Cold dough is more elastic and more inclined to bounce back, so it's harder to work with. Once it's well–rested, start rolling, load on the toppings and pop it into the oven!