re: Pizza Dough

I’m also curious about everyone’s technique to stretch the dough.

Chris Bianco recommends letting the dough hang as he rotates the dough disc in his hand to let gravity help stretch the dough.

But others use a rolling pin that presses down on the dough to stretch it.

I’m looking for a thin crust with a puffy blistered outer crust, both of which are soft and airy (Neapolitan style), but I struggle to master any technique to achieve that goal. Any tips for achieving that goal would be appreciated.