KITCHEN PRACTICE 2 — Baking the Rolled Dough for Comparison
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Chapter: Italian Cookery 7 — Baking Pizza at Home

TASK
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Now bake Chapter 6's rolled dough disc, using the exact same
preheating and baking method. Compare the two finished pizzas —
crust height, char, and texture.

WHAT TO DO
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1. Using the same fully preheated stone or steel from Kitchen
   Practice 1, top your Chapter 6 rolled dough disc with the same
   toppings you used on the hand-stretched pizza.
2. Assemble it on a semolina-dusted peel the same way, and launch it
   onto the hot stone/steel with the same technique.
3. Bake for roughly the same amount of time as the hand-stretched
   pizza, watching it rather than relying purely on the clock.
4. Once both pizzas have been baked (on separate occasions, or one
   right after the other), lay them side by side and compare: rim
   height, amount of char, and how airy or dense the crust feels
   when you bite into it.

WHAT TO EXPECT
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- The rolled-dough pizza's rim should be noticeably shorter and less
  puffy than the hand-stretched pizza's — since the rolling pin
  pressed the trapped fermentation gas back out before baking, there
  was simply less air left to expand once it hit the heat.
- The crust of the rolled pizza is likely to feel denser and more
  uniform throughout, without the airy, open crumb structure visible
  in a cross-section of the hand-stretched crust's rim.
- Both should still bake and taste fine — this isn't a test of
  whether the rolled version is "ruined," just a direct demonstration
  of how much the shaping method itself affects the final crust.

WHY THIS WORKS AS AN ANSWER
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This is the payoff of Chapter 6's own side-by-side shaping exercise
— you're now seeing the full consequence of a decision made two
steps earlier, with every other variable (dough batch, ferment time,
oven, stone, baking method) held constant. It demonstrates that the
"never roll pizza dough" rule isn't a stylistic preference handed
down by tradition alone, but a real, visible, tasteable outcome you
can reproduce and compare for yourself.