Shaping thick crust pizza dough
When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...
I'm finding it difficult to understand at which point I leave room for the outer rim...
As I see it, to make a outer rim that is fatter than the rest or the pizza I either:
- Leave a thicker outer rim in the dough before putting it in the oven,
- Roll the edges inwards to form the outer rim after I stretched the dough evenly, Or
- Do nothing and simply leave the edges without sauce, and the crust will form by itself?
Which is it?
And in case it's the first one, how do I accomplish this while stretching the dough?