Total
10 min
Makes
8
INGREDIENTS
- 1 batch Overnight Dough or One-Hour Dough
- olive oil
- salt
METHOD
- Preheat the grill to high. Dust a large baking sheet with flour.
- Divide the dough into 8 pieces and roll each one into a 5-inch circle on a lightly floured counter.
- Dust each one lightly with flour and transfer to the prepared baking sheet, layering with parchment paper.
- Grease the grill generously with non-stick cooking spray.
- Using both hands, stretch out one piece of dough and flop it as evenly as possible onto the hot grill. As soon as it hits the grill, you still have a few seconds to use your tongs to adjust its shape.
- Close the lid and cook for 1 to 1 ½ minutes. The bottom should be firm and slightly charred. If your grill is big enough, cook 4 dough pieces at the same time.
- Use tongs to flip the dough over, then immediately reduce heat to low.
- Close the lid and cook 2 to 4 minutes or until the bottom is toasted.
- Remove from grill and drizzle with oil and sprinkle with salt. Serve warm.
