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How-To

Shape Your Pizza – Thick or Thin

Use your hands or a rolling pin, but the thinner the crust the less topping you can put on it

Gary Junken
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Depending on how thick she wants the crust, chef Evan Kleiman uses a combination of pizza-stretching techniques: stretching the dough over the backs of her hands and rolling it for a thinner crust. Once you see her do it in this video, and with a little practice, you’ll be ready to start tossing your pizza dough in the air like a pro.Depending on how thick she wants the crust, Evan Kleiman, chef-owner of Anegili Caffe in Los Angeles and author of Pizzeria, uses a combination of pizza-stretching techniques: stretching the dough over the backs of her hands and rolling it for a thinner crust. Once you see her do it in this video, and with a little practice, you’ll be ready to start tossing your pizza dough in the air like a pro.

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