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For me, it depends on the style. Hand stretching for sure for most styles. But what I call midwestern style is happy with a rolled, very uniform dough that is square cut.
[ETA] Chicago deep dish style dough is not really rolled or stretched, but rather, sort of mushed around the pan.
[Back again] Cracker style crust is also another good rolled style.
For me, it depends on the style. Hand stretching for sure for most styles. But what I call midwestern style is happy with a rolled, very uniform dough that is square cut.
[ETA] Chicago deep dish style dough is not really rolled or stretched, but rather, sort of mushed around the pan.
For me, it depends on the style. Hand stretching for sure for most styles. But what I call midwestern style is happy with a rolled, very uniform dough that is square cut.
