I learned a different method of manipulating the dough on a pizza forum - it is called lamination. We tried it today, and while it is more work, it makes for a different crust experience, and I have to agree. Normally I like super thin crust because it results in the crispiest texture. Lamination is exactly as the name indicates - the dough is rolled, then folded twice, then rolled again to create layers when baked, similar to what you would expect in a puff pastry.
The result is a crust that is really crisp on the bottom layer, the next layer up is still crisp, but less so, and so on for all 4 layers. You get a thicker crust that is still marvelously crisp, chewy and tender at the same time.
here you can see the layered effect with air space between the lamina
(https://lh3.googleusercontent.com/-9UeBlzqRykc/Uq5zpfp7VcI/AAAAAAAAFfk/Mgfeb_HXgSY/w1362-h908-no/IMG_2924.JPG)
No, that's not a dirty crust - we sprinkled coarse thyme flavored salt crystals on the crust when we flipped it during parbaking
(https://lh5.googleusercontent.com/-0FIb9jhAUqY/Uq5z1lseObI/AAAAAAAAFgM/SKqbncXQLCU/w1362-h908-no/IMG_2949.JPG)
We also tried something else different - after the pie came out of the oven, we added Aerogarden basil (chiffonade), and finished with Manchego - resulting in the freshest basil flavor, and retaining all the sharpness of the cheese.
(https://lh4.googleusercontent.com/-Mw0qzyeHi-c/Uq5zu3T8RQI/AAAAAAAAFf0/T2ZHONofwso/w1362-h908-no/IMG_2933.JPG)