The Queue: It's bionic! Video
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Shape your pizza thick or thin
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. The entire process is difficult to explain in words, but once you see her do it in this video, and with a little practice, you'll feel like pro and want to start tossing your pizza dough in the air. Note: if your ball of dough is frozen, defrost it in the refrigerator, then put it on a wooden board and start to shape. For the complete recipe and instructions on how to make dough to use tonight, tomorrow, or next week, see the February/March 2002 issue of Fine Cooking (#49).
