You ever watch the world championships for pizza handling in Italy? The fastest and longest dough champions lay it out on a flat surface. As far as rollers are concerned, if you visit Pyzano's in the SF bay area, you'll see some wicked pie handling and plenty of awards for great pizza. It's no wonder, the 5 time world champion pizza thrower and captain of the USA team owns it. Don't be surprised though if you see a roller pop up.
I use light all the time to check the thickness of the dough in between tosses. After receiving lessons from the best though, I realize the value of saving my shoulders. So every now and then I let my family roll it out evenly without disturbing the air pockets.
But I have to admit, in Italy they'll say it is not DOC standard if you use a roller; although, they don't always adhere to their own standards when it comes to their pizza ingredients. Now that's a loss when you don't get Buffalo Mozzarella.