Gluten-Free Pizza - Techniques - Shaping Dough with a Rolling Pin

For ultra-thin-crust pizza styles, including our Roman cracker and tavern pies, we use a rolling pin to shape the dough very thin. For the Roman we use a floured dough and rolling pin. For the tavern pie, we use an olive-oiled dough and rolling pin. But the technique is similar in both cases.

http://nogluten-noproblem.com/books/pizza
https://www.amazon.com/No-Gluten-Problem-Pizza-Craving_from/dp/1615195416/

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