400 Celcius. Here's our dough recipe. We use a good kitchenaid mixer for this but kneading by hand is just fine too. We modify this recipe by putting the water, sugar, oil and yeast directly into the mixer bowl, stir and let it set up for 5 minutes until you see the yeast start to foam. Then add the salt and start the mixer with a dough hook and slowly add the flour. If your machine bogs down, just add enough water to loosen it up. We make 2 balls instead of 4 and this makes two 14" round pizzas.

Rolling dough comes with practice. E's a pastry chef and she makes it look easy, just use a good large rolling pin. Punch the dough balls down into a round circle with your hands. Rolling dough is not unlike cutting with a hacksaw, let the tool do the work, don't throw your weight onto it. Stand one foot in front of the other so you can easily rock forward and back. Lot's of smooth strokes and rotate a bit every time. Always keep the work surface and the pin lightly floured to prevent sticking and to encourage movement, just lift the edges of the dough up and toss a light spray of flour underneath. We use trays with holes in them and put the uncooked crusts into the pre-heated oven for 5 minutes before dressing them.