Hello fellow pizza lovers
I've been reading the posts for a while, mainly about dough and equipment, and decided I'd best join if I wanted to ask questions. I've been making pizza for at least 20 years, and the methods have changed over time. My interest today is just small pizza for home and in finding better ways to do it. I am on a quixotic quest for building a dough roller or press so maybe I can get some help there, or help someone. If any of my pizzas turn out with thick crust, it's because I didn't manage to get it rolled out flat enough, because I prefer a thin crust.