Yield: 6 pinse (each about 6 x 10 inches)
This recipe is the base dough for all pinse. Prepare the toppings before you grill the dough. They go on immediately after the dough comes off the grill. For gluten-free pinsa dough, see the variation, below.
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We grilled it in the BBQ and it is hands down the best dough I've ever had.
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