Originally Posted by caliking
Thanks for starting this thread. So many great tips and recipes.
I have had fairly good results with Alton Brown's recipe, but it took a couple of times to get it right. If you find that the dough keeps springing back, try using more flour on the board. With a little patience you should be able to roll them quite thin.
If you have a good bit of trouble with spring back giving it a 10 min rest and then coming back would let the dough relax a bit and it would be a lot easier to roll out. I toss my crusts, but the principal is the same for rolling or hand tossed.
I've had issues using a good bit of flour on the board before, I was getting raw flour on the bottom and crust which didn't taste all that great or look all that nice on a finished pie. I started using semolina flour to keep it from sticking to my hands or counter and it works great. Doesn't burn like cornmeal would and is a good bit finer. Great flavor too.