When I roll out pizza dough it snaps back and will not stretch out, how do pizza makers get it to roll out into pie shape?|||add more flour... it will do it some just slap it out... take it and slap it from one hand to another.....just make sure it is stretched out good.|||ITS REALLY DRY. WATER EGG DID U FORGET? THEY ROLL UP THE SIDES|||toss it|||It rolls best at room temperature. The crusts I roll out at my second job seem not to retract when slightly warm.|||I used to work at pizza hut and all of our crusts were premade. I am pretty sure this is the case with most pizza restraunts.|||I always hand toss the dough!|||Make sure it is at room temperature and try stretching it with your hands...kinda like tossing, but easier!

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