It is all a matter of getting the dough right and technique. Practice, practice, practice.
Trader Joe's sells dough balls for 99 cents and they work well if you want a shortcut.
My dough is nothing but filtered water, yeast, pinch of salt and all-purpose unbleached flour. I hand mix and hand knead. I seek about 65% hydration and I do everything by dough feel after starting out with the basic recipe. I used to be more complex but simplified.
If you must seek a perfect round non-focaccia looking crust then by all means use a roller and then lay a pizza tin over and take a knife and trim it round.
If your dough does not rise properly try two things. First, test your yeast in the water for 10 minutes to make sure it is active before mixing. You can do that with IDY even if a recipe says to mix it dry with the flour. Secondly, your water could have too much chlorine killing the yeast. If that is the case then use filtered water or let your water sit to gas off the chlorine. That's the same recommendation for watering house plants. I get a difference between the water straight from my tap and the water drawn from the refrigerator door filler after going through a filter. I just warm up the cold water from the refrigerator in the microwave.
Here is my inspiration thread on Roadfood.com here: Another Saturday, Another Pizza
post edited by Davydd - 2011/03/29 14:27:56