Ok, tip for the dough: Don't add all the flour, leave about 1/2 cup or more out, and use that for kneading it, and knead it longer than it says. Also, I love the grilled pizza flavor, but the toppings never get that crispy, toasty pizza taste, so after several goes we finally tried placing the dough on the grill with toppings (no precooking one side), then throw it on the top rack in the oven and broil it for a few minutes until the crust is golden, and the cheese is toasty and bubbly! WAAAAAYYYY better. Also, I tweaked the crust to make it part wheat, and it was delicious: Use 1 T. olive oil extra, 1 T. sugar and use 1 c. whole wheat flour and 2 c. white flour, (knead with white flour). Roll out and fork to prevent bubbles, then brush both sides with olive oil. YUMO!
Was this review helpful?
1 user found this review helpful
Ok, tip for the dough: Don't add all the flour, leave about 1/2 cup or more out, and use that...