Tip when making gluten free doughs

I found this tip on the GF Pie Crust box that I just made, but thought I would share because it worked awesome! Gluten Free doughs are VERY sticky and VERY HARD to work with. They suggested putting a piece of suran wrap/plastic wrap on the counter, then the dough, then another layer of suran wrap. Then use hands or rolling pin to roll the dough to the correct size/thickness. Take off the top layer of suran wrap, and use the bottom layer to carry and place the dough in pie plate or on top of the pie. This would work for pizza crust, or anything else dough. Made the crust a breeze!!