There are numerous posts concerning recipes for dough, sauce, etc, and posts touching on thin & crackery crusts. I haven't found many posts concerning shaping techniques for a traditional pizza. I know your first question may be, what do I define as traditional pizza. My answer would be a generic one....not too thick, not too crackery, a crust that has a nice balance between the two. What are some of the hand shaping techniques that you seasoned pizziolo use? Alhough my understanding of dough and dough texture is getting better, I lack the hand skills to toss a pie with a consistant thickness...some window paning in spots and thick in others. I read one poster who recommending using a square wet towel to practice. That, I will try over the weekend. Any other tips?