There are three main methods for shaping a pizza crust: by hand, by pin and by machine. Whether making pizza at home or in a pizza shop, using a pizza rolling pin is probably the most common method. Both metal and wood pins are available, and have different lengths to accommodate your desired pizza size. When using a pizza rolling pin, it is important that you lightly dust the pin and the table surface, to keep the dough from sticking. It is very important that you go light on the flour. Too much flour will change the features of the dough. Since flour absorbs water, the first thing an over-floured crust will do is dry out even before you put it in the oven. Also, if there is too much residual flour on the outside of the dough, the flour will burn. Sure, a little char on the bottom is the sign of a great pizza, but a dry, burnt crust is not appetizing to anyone.
Other than taking care not to over flour your pizza rolling pin, rolling out the dough is pretty simple. Just start in the middle and work your way out, occasionally flipping and rotating the dough to make it of a uniform thickness. If you accidentally tear the crust, you can tear off an outside corner to use as a patch, or fold the tear closed, so it can stitch itself back together when baking.