Everyone making pizza has the same problem. Must make the round ball flat. Some throw the dough in the air, some use a rolling pin, and many chains run their dough through a machine called a sheeter.
At Naked Pizza we press our dough out by hand, carefully stretching the dough as we rotate it to get an even crust.
Throwing dough requires a dough with elasticity that just doesn’t seem natural and the sheeter just doesn’t seem very friendly. Who wants to eat something that just came out of the sheeter anyway?
Hand pressed. That’s our process and we’re sticking with it.