How to Roll Out Pizza Dough
When making pizza, you of course know that using only the finest commercial pizza dough is the best way to get the beautiful final product you’re looking for. But, the way you use it, shape it, and roll it out also plays a part.
Because regular pizza dough contains a high amount of gluten (although there is of course, Tasti-Grain Gluten Free dough that gluten can easily be destroyed when you’re rolling it out. It’s for this reason that you often see pizza makers shaping and stretching the dough using the back of their fists. This is the best way to preserve the gluten in its most natural form.
Many restaurant owners or their cooks though, have the time to be gently shaping dough with their fists. It’s for this reason that they typically roll it. Rolling dough works very well, too; as long as it’s done on a generously floured surface and with a rolling pin dusted in flour.
It’s also important when you’re rolling, that you allow the dough to rest slightly in between rolls. You’ll notice that after you roll out the dough once, it naturally pulls back some. It’s at this point you want to allow it to rest for a couple more minutes before continuing to roll.
The actual technique you use when rolling doesn’t really matter. Use whatever feels most comfortable. But it is important to remember to let it rest along the way. It will make all the difference in the taste and texture of your pizza crust!