I use a variant of Jeff Varasano's recipe to make pizza in a conventional domestic oven. I keep it a little drier than he does because I don't have access to high heat. My oven will do 250 celsius. What I'd really like to do is make a Roman-style pizza, i.e. a thin and crispy one with simple toppings. (See pic, of a pizza from Da Remo in Rome). But the problem that I have is that the dough is quite soft and sticky by the time it's ready for the oven, so it's difficult to flatten the edges. I don't really want to heavily flour the disk in order to get some traction, but otherwise it's just too sticky to handle. Anyone got any tips on how to produce a flat disk from a sticky dough?
