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.
Has anyone else had a problem with the amount of water? I had to add quite a bit more than the recipe called for to get it to come together. Also, it didn't rise to triple its size even after two days in the fridge. I did not use quick-rise yeast, just regular. I think maybe I will double the amount of yeast next time. Has anyone else had these problems?
We grilled it in the BBQ and it is hands down the best dough I've ever had.
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