Duane, you may need to allow the dough to rest for 15 minute intervals (or "time outs," if you will) during the stretching process in order to get the dough thin enough to cover two 10"-12" pizza rounds. This brief rest will allow the gluten to relax so your dough won't continually snap back on you. If you prefer a thicker-crust pizza, you can certainly consider using this recipe to make one pan or deep dish pizza. Happy pizza making! Kye@KAF

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