Preparing Crusts For Grilled Pizzas
Everyday Food, July/August 2003
- Allow the dough to come to room temperature before you begin so that it will be pliable enough to work with.
- When forming the ovals, work on a lightly floured surface, and alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
- Be sure to grill the first side of dough until crisp before adding toppings; press lightly with a spatula to deflate any air bubbles.
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