The past several times that I've used store bought pizza dough (DC & NoVA area Trader Joe's, Vace, the Italian Store), I cannot seem to roll it out properly. I end up with oblong, too-thick blobs. Obviously I'm doing something wrong. While I don't expect to ever become as talented as a real pizzaiolo, I'd like to think that preparing a nice, thin crust isn't out of my reach.
Can anyone provide guidance on the *right* way(s) to work with pizza dough? For example, what about:
Dough temperature - straight out of the fridge or at room temperature?
Rolling surface - wood kitchen table or marble or other?
Rolling pin or work w/ hands??
Many thanks to anyone who can provide some good hints and advice.