As mentioned in my last post, I recently had the opportunity to make pizza with Giulio Adriani at Forcella. The best thing I learned was his technique for hand-stretching pizza dough, sans rolling pin.
His method of using straight, stiff fingers to gently stretch out the ball into a disc, and then flopping the disc over your hand repeatedly to stretch it out worked like a charm. The dough didn't tear and it was the perfect consistency, turning out a deliciously chewy crust. I can't wait to try this method in my own kitchen, where I often have trouble with the dough shrinking back on itself, or tearing. We'll see how I do without Adriani there to guide me.