Last night, my family visited Tony's at Graton with the sole purpose of tasting the pizza. As expected all the pizza was superb however my family really enjoyed the Cal-Italia pie. The Pizza Bible instructions for making a Cal-Italia indicate that the dough is rolled and trimmed. The pizza we ate had a nice crust around it and did not appear to be rolled. Is rolling necessary or can I just skip that step and hand stretch the dough to get that texture and look?