Roll it out into a flat dough. Do so on a lightly floured surface. I like the rolling pin, Tony likes the hand gravity method. (letting gravity stretch it down as you hold it vertically) We always go with a rectangular shape since thats what our baking sheets are.
Note: flipping above your head is optional. Yes my lovely husband did work at his parents pizza shop for many years. Hey it's named after us!
|an experimental (aren't they all...?) pizza with spinach artichoke dip as the base. It was yumm!|
Hey you like the dip, why not on pizza! We put tomatoes and peppers on top with mozz.
|the typical final result - a yumm fest.|