Pizza dough shrinking
Any hot tips to prevent my pizza bases shrinking when I place them in the oven?
I'm trying to achieve as thin a crust as possible and can get the dough pretty thin when rolling and shaping , however no sooner do I place it on the stone or in a frying pan, it shrinks back and forms a thicker crust than I'm hoping for.
How do they do it in restaurants? I went to Ask the other day and had to reluctantly concede they were making a better pizza than me. when I'm making my own I start out with a 8 " pizza dough and it comes out of the oven more like a 6".
Thanks in advance for any useful tips