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.