Hand-stretching the dough is my preferred method for making pizza. Sometimes though, I do use a rolling pin. For instance, sometimes my dough is more finicky due to small changes in the humidity, or sometimes I want to hurry up and MAKE A PIZZA fast! If I’m baking a pizza from dough that’s been in the fridge overnight, I may opt to roll it out. Colder dough takes longer to hand stretch, so when I’m in a hurry, I reach for the rolling pin! Hand-stretched dough is lighter and more airy, so keep that in mind!