How To Roll a Traditional Italian Crustada

"Well the next step will be take 2 good pieces of parchment paper or you can buy parchment paper oh at just any grocery store or sir lata places like that. Williams want to know I think I got mine at the local grocery store I can't remember. Any way I'm going to put the disk right on here never mind the little bit of flour that's in over there. Once again I'm going to crimp the edges so that they stay together when I roll them out. This is always a tricky part but don't worry to much because if it doesn't work you can always use your fingers we like that. Okay here comes the other piece parchment paper is great because things don't stick to it, so your at end and you can bake on it so that's the idea, okay so know I have the 2 pieces of parchment paper and I take my rolling pin and start at the center and work your way out around in a circle. Op I can see a big break and this is where ingenuity comes in don't worry just push it back together again. Any place you see a crack push it back together again with your hands its fine it really is. People make very rustic things in this country and in Italy I prefer rustic myself, and as I said always use your fingers to straightening it our. Now I'm going to try to make it about a quarter inch thick all the way around and don't worry about torn edges. I make it about let see you can kind of feel it and see how your coming this is just about there okay that's that step."