re: #160 Obdicut

I can get everything right about my homemade pizza other than getting the goddamn dough to form a rough circle. This current one looks like a Gary Larson amoeba.

The key is circumferential rolling and hand-stretching. You can’t just roll radially and get anything even approaching round.

Of course, it’s also wise to fold over the edge to form a thicker edge crust, vaguely like a pie. This hides indiscretions on the order of 1/2”.