Have you noticed all the gluten-free pizza parlors popping up in major cities lately? I have, and pizza makes me incredibly excited! The end result of my version is simple and traditional — tomatoes, garlic, and a little basil atop a thin crust — even if the crust’s instructions do take some careful minding. If you must (and often I must), throw some cheese on top and start piling on as many vegetables as you like — just make sure to roll your dough a little thicker to bear any extra weight.
For the crust:
- 1 ½ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
- ½ cup brown rice flour
- ½ cup sorghum flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- 6 tablespoons melted refined coconut oil or canola oil
- 1 tablespoon agave nectar
- 1 clove garlic, minced
- 1 cup cold water
For the topping:
- 4 tablespoons melted refined coconut oil, canola oil, or high-grade olive oil
- 5 Roma tomatoes, thinly sliced
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon chile flakes
- ½ cup cornmeal, for dusting
- Handful of torn basil leaves
For the crust:
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flours, baking powder, salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and mix with a rubber spatula until a thick dough forms. Cover the dough with plastic wrap and refrigerate for 20 minutes. Dust a clean work surface with the cornmeal. Place the dough onto it and sprinkle the top with some of the cornmeal. Roll the dough out into a ¼-inch-thick rectangle. Transfer the dough to the prepared baking sheet and trim any excess dough from around the edges. Brush the dough with the remaining 3 tablespoons of coconut oil. Bake until golden, about 15 minutes.
For the topping:
In a medium bowl, stir together 1 tablespoon of the coconut oil, the tomatoes, garlic, salt, and chile flakes and stir to combine.
Remove the crust from the oven and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the vegetables are soft, about 15 minutes more. Cut into 9 squares and serve.
Although Sicilian pizza is often used to refer to a pie with a thick, rectangular, sheet pan-sized crust, there can be a little more to it than just its shape and size. In Sicily, a generous, almost focaccia-like crust is commonly topped with an abundance of strong cheese and sauce (in that order), along with onions, anchovies, and herbs. Our version here is a riff on these Sicilian toppings, layered onto a golden, crispy bottomed, soft and chewy crust.
- 4 1/2 cups (542g) King Arthur High-Gluten Flour
- 1 tablespoon + 1 teaspoon (8g) Pizza Dough Flavor, optional
- 2 teaspoons instant yeast
- 2 teaspoons (12g) salt
- 1 3/4 cups (397g) lukewarm water
- 1 tablespoon (14g) olive oil
- 1 1/2 cups (227g) sweet yellow onion, peeled and thinly sliced
- 1 cup (227g) tomato sauce
- 3 anchovies, finely chopped optional
- 3 cups (340g) grated mozzarella cheese and/or fresh herbs, for sprinkling on top
- Italian Herb Infused Dipping Oil or olive oil, for drizzling on top
To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer, or bread machine — using just enough water to make a very soft, smooth dough you may not need all of the water.
Allow the dough to rise, covered, for 1 hour. Use immediately or refrigerate for up to 24 hours to develop the crust's flavor.
Use olive oil to lightly coat the bottom and edges of a half-sheet pan (18" x 13").
Remove the dough from the refrigerator, transfer it to the pan, and use your hands to gradually stretch it out towards the edges. When the dough starts to shrink back, let it relax, uncovered, for about 10 to 15 minutes, then stretch it again. You'll want the dough to fill the pan, so repeat the relax-stretch process two or three times until it does.
Exploring artisan pizza
Let the dough rise for 1 to 2 hours, until it's noticeably puffy. The longer it's been refrigerated, the longer it's likely to take to rise.
To make the topping: Pour the olive oil into a large sauté pan set over medium-low heat.
When the oil is hot, add the onions and cook them until they're soft and lightly golden, about 15 to 20 minutes.
Transfer the onions to a large bowl, add the tomato sauce, and stir until evenly combined. Set aside.
Towards the end of the dough's rising time, preheat the oven to 450°F.
Bake the untopped pizza crust for 10 to 12 minutes, until it's barely beginning to brown.
Remove the pizza from the oven, and top it with the anchovies, cheese, and tomato-onion sauce.
Return the pizza to the oven for about 15 to 20 minutes, until the edges are golden brown and the sauce is bubbling.
Remove the pizza from the oven, and let it rest for about 10 minutes before serving.
When ready to serve, sprinkle the pizza with Pizza Seasoning and fresh herbs, and drizzle with dipping oil.
A pair of pan pizza recipes
What’s your favorite pizza style: thin crust or thick? Neapolitan-style pizza, with its characteristic charred bottom, super-thin round crust, and minimal toppings, has been a New York City tradition for over 100 years. But thicker, heartier pan pizza, smothered in sauce and cheese and baked in a square or rectangular pan, boasts a history that’s just as old — and suddenly hip.
Witness the increasing buzz around Detroit-style pizza and grandma pizza, two variations on pan pizza.
Detroit-style pizza, a dish born at Buddy's Rendezvous (later to become Buddy's Pizza) in Detroit more than 70 years ago, is characterized by its towering crust (over 1” thick), its crisp “fried” bottom, blobs of sauce in place of an even layer, and most importantly, crunchy, deep-brown (almost black) baked cheese around the edges.
Grandma pizza, born on Long Island outside New York City, is similar to Sicilian-style, probably the most ubiquitous of pan pizzas nationwide. But where Sicilian-style pan pizza is thick (typically 1”) and light-textured, grandma pizza is chewy and thinner — only about 3/4” thick.
Baked in an oil-coated pan yielding an extra-crunchy bottom crust, like Detroit, grandma pizza also employs a similar topping technique: the cheese is laid down first, followed by the sauce. Arranged in a thick layer right to the edge of the pan, the cheese becomes a deep golden brown — nearly burned — while the pie bakes.
If you're a thin-crust pizza fan, you may think these thick-crust pies are from the dark side. And you're right: their deep-gold bottom crust and crunchy baked cheese edges are definitely dark — and absolutely delicious!
King Arthur's Detroit-Style Pizza
For the dough:
2 1/2 cups (298g) King Arthur Unbleached Bread Flour
1 1/2 teaspoons instant yeast
1 tablespoon Pizza Dough Flavor, optional for added flavor
1 teaspoon salt
1 cup (227g) lukewarm water
olive oil, for greasing the pan
For the sauce:
2 tablespoons (25g) olive oil
2 cloves of garlic, peeled and finely chopped
1 tablespoon Pizza Seasoning or dried Italian herbs
28-ounce can crushed tomatoes
1 tablespoon sugar, optional
For the toppings:
8 to 12 ounces (227g to 340g) pepperoni, sliced 1/8" thick, optional
6 ounces (170g) mozzarella cheese, cut into 1/2" cubes
6 ounces (170g) cheddar cheese, cut into 1/2" cubes
Start with the dough
Weigh out your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix and knead all the dough ingredients until a shaggy dough forms.
See how the dough is just barely clinging to the side of the bowl? That’s the perfect texture: soft and a tiny bit sticky, but not so sticky you can’t easily work with it.
Cover the dough, allow it to rest for 10 minutes, then knead it again until it becomes smooth and elastic.
Form the dough into a ball, place it into a lightly greased bowl, cover, and allow to rest until doubled, about 2 hours.
Choose and prepare your pan
Drizzle 1 to 2 tablespoons of olive oil into a Detroit-style pizza pan or a 9” x 13” pan. The dark Detroit-style pan will yield a crustier crust and crunchier edges.
Stretch the dough
Gently stretch the dough towards the edges and corners of the pan until it starts to shrink back and won’t stretch any farther.
Cover the pan, and allow the dough to rest and relax for 15 to 20 minutes before stretching it again. Repeat the rest one more time, if necessary, until the dough fills the bottom of the pan.
Position a rack at the lowest position of the oven, and start preheating the oven to 500°F.
Chunky pan pizza sauce
While the oven heats, make the sauce (or use your prepared favorite). Heat the olive oil in a saucepan set over medium heat until shimmering. Stir in the garlic and Pizza Seasoning or dried herbs and cook until fragrant, about 30 seconds.
Add the tomatoes and sugar, bring to a simmer, and cook until the juices have reduced significantly and you have about 3 cups of sauce, about 20 minutes. Remove the sauce from the heat and set aside.
Top the crust
Gently press the dough down with your fingers to release some larger air bubbles, if necessary. Top the dough with an even layer of pepperoni, if using I'm skipping the pepperoni.
Cover the edges of the dough with cheese first, to make sure you have enough.
Once the edges are covered, fill in the middle.
Top with the cubed cheeses, making sure to spread them to the edges of the pan.
Why cubed rather than shredded cheese? Cubed cheese makes a big cheese-y statement once the pizza is baked. Some of the cubes retain a soft but evident core, while others melt completely, pooling atop the crust and running over the edges. Oh, my.
Dollop the sauce over the surface of the pizza or spread it into three lengthwise rows. I decide to dollop sauce in the approximate center of what will eventually be 12 squares.
Bake your pan pizza
Transfer the pizza to the bottom rack of the oven, and bake until the cheese is bubbly and the edges have turned nearly black, about 12 to 15 minutes.
Remove the pizza from the oven, and immediately run a spatula or bench knife around the edges to loosen it from the pan. Trust me, do this right away letting the pizza set for even a minute or so means the cooling cheese will cement it to the pan.
On the left, pizza baked in a black Detroit-style pizza pan. On the right, the same recipe baked in a lighter-colored aluminum pan. If you like really dark, crunchy melted cheese, black is the way to go.
As soon as you can safely handle the hot pizza, transfer it to a cutting board, cut, and serve.
You'll probably decide that this pan pizza is more a knife-and-fork affair than something to eat out of hand. Dripping with sauce and cheese, it's a total indulgence.
Our test kitchen manager, Charlotte, says of this pan pizza, "Baked in a large, square pan at high heat after a relatively short final proofing time, the crust is wonderfully crispy and denser/thinner than traditional Sicilian-style pizza. Preparing the dough the day before ensures a fresh-from-the-oven pie in less than an hour, once you're ready to bake and serve."
For the crust:
2 cups (213g) Italian-Style Flour OR 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1 tablespoon Pizza Dough Flavor
1 1/4 teaspoons salt
2 teaspoons instant yeast
1 1/4 cups (283g) lukewarm water
2 tablespoons (25g) olive oil, plus additional oil for greasing the pan
For the topping:
3 cups (12 ounces, 340g) shredded mozzarella cheese
1 1/4 cups (10 ounces, 283g) tomato or marinara sauce, store-bought or homemade
Like the Detroit pizza dough, this dough should just barely cling to the side of the bowl when fully kneaded.
Make a soft, smooth dough
Combine all the ingredients in a large bowl and mix and knead to form a smooth, elastic dough. If you use 00 flour, expect the dough to be a tiny bit stickier, and the resulting crust a bit more tender.
The dough pictured here rose in the refrigerator for 17 hours: from 4 p.m. one day to 9 a.m. the next.
Give the dough a cool, slow rise
Place the dough in a large (at least 5-quart) bowl, cover the bowl with plastic wrap (or your reusable wrap of choice), and place in the refrigerator for at least 4 hours or up to 24 hours.
Position a rack in the bottom third of the oven and preheat the oven to 500°F.
Prepare the pan
Add about 2 tablespoons of olive oil to a grandma-style pizza pan or an 18” x 13” baking sheet (half sheet pan) and spread it around to coat the pan. Just as with Detroit-style pizza, a dark pan will yield pizza with a crispy bottom and edges, while a lighter pan will result in a softer crust.
Stretch the dough on the pan
Turn the dough out into the pan, gently deflating it as you start to stretch it to the edges and corners. Due to the gluten tightening up and the oil in the pan offering it a slick surface, the dough will definitely shrink back.
Don't fight it. When the dough starts to retreat, cover it with lightly greased plastic wrap (or your reusable wrap of choice) and let it rest for 10 minutes before resuming the stretching. This short rest relaxes the gluten, making it easier to shape.
Try to stretch the dough all the way to the edge of the pan and into the corners.
Once the crust is fully stretched, top it with the cheese, spreading it to the edges of the pan.
Finally, dollop or spread the sauce over the cheese. I'm using 1 14 cups (284g) of my favorite homemade sauce, Marcella Hazan's Tomato Sauce.
Bake the pizza in the bottom third of the oven for 12 to 15 minutes, until the cheese is bubbly and the crust is golden.
Remove the pizza from the oven, and immediately separate its edges from the pan, before the cheese cools and hardens.
Let the pizza cool for 5 to 10 minutes before serving.
Best tool for cutting pan pizza? A pair of standard scissors.
Best way to enjoy pan pizza? With family and friends, of course. And if anyone professes to prefer thin-crust pizza, just call this "topped focaccia" and watch them dig in!
These thick-crust pies are just two of the many, many pizza recipes we offer. Check out our baker-tested online collection of pizza recipes for everything from Ultra-Thin Pizza Crust to The Easiest Pizza You'll Ever Make.
- 1 (10 ounce) container refrigerated pizza dough (such as Pillsbury®)
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 large red onion, sliced
- salt and ground black pepper to taste
- ½ cup chopped sun-dried tomatoes
- 1 cup crumbled goat cheese
- 1 cup shredded provolone cheese
- 1 tablespoon herbes de Provence
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Unroll pizza dough onto the prepared baking sheet. Flatten into desired thickness.
Bake crust in the preheated oven until slightly cooked, 5 minutes.
Heat olive oil in a skillet over medium heat cook and stir garlic until fragrant and sizzling, 1 to 2 minutes. Add onion cook and stir until tender, 10 to 15 minutes. Remove from heat season with salt and black pepper.
Brush pizza crust with leftover oil and garlic from skillet. Distribute onion, sun-dried tomatoes, goat cheese, and provolone cheese onto pizza crust. Sprinkle with herbes de Provence.
Bake pizza in the preheated oven until crust is lightly browned and cheese is melted, 10 to 15 minutes.
If you love pizza, you're in luck. This pan pizza recipe will give you a super versatile dough that you can make into a fantastically pillowy cast-iron skillet pie, or stretch out by hand into a classic New York style slice to bake on a sheet tray. For those no-frills days when you're not in the mood for sauce and cheese, you can treat this dough just like you would a traditional focaccia and bake it plain with lots of oil, flakey sea salt, herbs or whatever else you want to throw on top for a jazzed-up piece of crunchy-soft bread.
A dough like no other
There are three things that make this pizza dough unlike any other you've made before: a tangzhong paste, a little bit of whole wheat flour, and a very long resting time. The tangzhong method incorporates a water roux into the dough to maximize the tender, moist qualities found in your favorite breads. Often used in Japanese-style milk bread, you can make tangzhong by briefly cooking water and flour together over a medium-low heat until a paste forms. This process gelatinizes the starch content in the flour and helps trap moisture inside the dough, giving you a bite of pizza that is pillowy, fluffy, and soft with a little chew on the inside.
Accounting for about 10% of the total flour weight, the whole wheat flour plays two roles: providing a more hearty flavor to the dough, and giving the moisture-rich dough more structure. While you can use entirely all-purpose or bread flour&mdashjust substitute in 1/3 cup of white flour instead of 1/4 cup whole wheat&mdashthe higher bran and germ content in whole wheat gives our dough a slight nuttiness and depth of flavor. Because whole wheat flour tends to absorb more moisture than all-purpose or bread flour, its addition also makes our relatively high-hydration dough (ringing in at about 81% hydration!) a little bit easier to handle during the stretch and fold process.
More often than not, more time = more flavor in cooking , and this dough is no exception. This dough takes at least one full day to develop into its best self, but your patience will be rewarded! Thankfully, it is a time-intensive but not labor-intensive dough, requiring less than 5 minutes of kneading. We begin with a brief autolyse stage in which we allow the dough to rest on its own without putting in too much work. 30 minutes to one hour later, we begin a series of quick stretch-and-folds to help develop the gluten in a gentle manner, like we do in our sourdough bread recipe. Four rounds of stretch-and-folds later, we divide the dough into two portions, plop each into a well-oiled bowl, then cover and rest overnight in the fridge to further develop the flavor and gluten network. The longer the cold rest, the more flavorful the dough&mdashgo up to 4 days if you'd like to have a little bit of sourdough-like tang to your pizza!
Use it or freeze it.
Save yourself a trip to the grocery store and make a double batch of this dough if you are a pizza fanatic&mdashafter developing your desired level of cold-rest tanginess in the fridge, transfer your portioned balls of dough to the freezer (either in a lightly oiled resealable plastic bag or in an airtight container) for extended storage. Prior to use, either defrost overnight in the fridge or take out to defrost on your counter at room temperature 2 hours before your intended baking time.
Cheese first, then sauce.
If you want to avoid a soggy slice, top the pie Detroit-style with cheese underneath the sauce. Assembled this way, the sauce gets slightly caramelized and perfectly reduced when exposed directly to the hot oven heat. It also serves as a protective layer and prevents the cheese from browning too much and overcooking in the 500° oven. Ever have the cheese on your cooling pizza coagulate together into a solid sheet that slides off the slice in one piece when you go in for the bite? Not sexy. Keep it sexy and keep it saucy&mdashjust keep it on top.
Bake it hot.
Yup, that oven temp is not a typo&mdashwe're baking this baby at 500° Fahrenheit. That's about as hot as home ovens go, and it's the perfect temperature to bake at if you want a crispy-bottomed pie with a soft, tender, pillowy interior. Baking at lower temperatures will mean longer cooking times, resulting in a drier pie with a tough bite. If you're making this pizza in a cast iron skillet, we're using a 5-minute stovetop sear before the baking begins to set the crust up for crispy success&mdashdon't skip this step if you want the most gorgeously golden pie bottom even known to mankind.
And to top it off&mdash
You can put whatever you want on your pie! Customize with your favorite ingredients: mushrooms, onions, sausage, pepperoni, peppers, olives, anchovies&mdashnothing is off limits. Live your best life, eat your best pie.
If you've made this recipe, leave us a note and a rating down below to let us know how you liked it! For more cheesy pie inspiration, check out these 80+ pizza recipes!
- Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack preheat oven to 500°F at least 1 hour.
- Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt set aside.
- Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
- Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
- Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10 minutes.
- Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.
Homemade Pan Pizza
FOR THE DOUGH:
- ▢ 1 (¼ ounce package) active dry yeast
- ▢ 1 ¾ - 2 cups bread flour
- ▢ ¾ cup warm water (105-110F degrees)
- ▢ 1 teaspoon kosher salt
- ▢ 2 teaspoons olive oil
FOR THE PIZZA:
- ▢ 2-3 tablespoons olive oil
- ▢ 1 cup marinara (or make your own quick pizza sauce with plain tomato sauce, then add to taste: garlic powder, onion powder, dried basil, and dried oregano)
- ▢ 2 cups whole milk mozzarella cheese , shredded
- ▢ various toppings of sliced vegetables and/or meats, (mushrooms, onions, peppers, black olives, artichokes, grilled chicken, pepperoni, sausage, and pre-cooked meatballs)
- ▢ 2 tablespoons fresh basil chopped (optional)
FOR THE DOUGH:
FOR THE PIZZA:
Recipe Notes & Tips:
- Can make the pizza dough a day ahead! Just place the dough in a covered container and let rise in the refrigerator overnight.
- Make your own quick pizza sauce by combining plain tomato sauce, then add to taste: garlic powder, onion powder, dried basil, and dried oregano.
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Down At The Farm : Sweet Chilli & Roasted Tomato Yabby Pizza
After a long hiatus from Australia (3 years) and many adventures later in South America and beyond , my best friend and roving photographer Jacinta finally decided a (temporary) visit home to Melbourne was in order just in time for Christmas last year. Her parents farm just outside of Ballarat which she took every chance to escape from as a teenager was luring her back with an entirely new appreciation. Hoorah!
For some time I had heard about the legendary status of Jacinta’s mum’s beautifully presented desserts all made in a wood fired oven and her brothers love of fine wine and back yard pizza making in the farm next door. When the opportunity to visit the farm arose which included a side of yabby catching for dinner, I was very excited to say the least.
Having lived in rural NSW for the first few years of my life, catching yabbies (along with putting my little hand smack in the middle of a fresh cow pattie) is one of the earliest memories I have. It was all so exciting to pull out the nets after a while and see all the yabbies chomping into the big piece of meat in the middle.
Yabbies are closely related to their saltwater cousins prawns and lobsters (and look like a miniature version of both) but are only found in freshwater habitats such as dams, rivers and small lakes in rural Australia. They are a survivor – living up to 3 years in drought by burying themselves close to the water table and can stand a range of water temperatures from -1 to 35C. The freshwater gives them a much sweeter and less fishy flavour that is great for someone like me that normally hates any “seafood” on pizza.
In order to catch a yabby all you have to do is tie a piece of string around a little piece of meat, attach it to a stick which is left stuck in the shore and throw the line out into the water. Once the yabbies have had time to get acquainted and are tugging on the line, you slowly lure them in and scoop up. So fun!! And immediately gratifying unlike fishing which I am far too impatient for. Long after Jacinta’s nieces had grown tired of the afternoon I was still out there!
A couple of buckets later, followed by boiling in a large pot and a yabby peeling working bee, the yabbies were ready to be pizza topping. A further 10 minutes in the radiating pizza oven and then onto the plate. OH MY they were SO GOOD.
The kids preferred catching the yabbies to eating them as you can see by their Hawaiian pizza above however, f you ever get the chance to go yabbying – do – even if you’ve always hated fishing. It’s such a fun afternoon out especially if the kids are joining in too. As yabbies have unpredictable cycles, its not always easy to source them although sometimes they can be found in large commercial or Asian markets in Melbourne and Sydney.
This recipe works just as well with prawns, which can be found all year round and are a natural accompaniment to my own yummy recipe here for sweet chilli tomato sauce. Use this sauce as base to your yabbie/ prawn pizza or tossed in with pasta.
How to Make It
PREP. Preheat the oven to 500 degrees. We like to use a pizza stone and throw this in while the oven is preheating for at least 15 minutes.
DOUGH & SAUCE. Make the sauce if going homemade. Also, make the homemade pizza dough Tips for Perfect Pizza
Cheese: Shred your own cheese. The pre shredded, packaged kind doesn’t melt as well.
Sauce: Using store bought sauce is quick and easy, but you cant really beat homemade. Try out our Red Pizza Sauce and our Homemade Pizza Seasoning .
Blind Baking: Sometimes my pizza dough can have a difficult time cooking in the center. Using toppings that provide even more liquid, like tomatoes, can make the dough a bit soggy as well. I have found that blind baking the dough first helps make everything perfectly cooked. Shape the dough and bake it for about 6 minutes without topping it. Remove the dough from the oven, add the toppings, then continue baking until the pizza is cooked.
- 1/4 cup Simple Tomato Sauce
- 1 1/2 ounces torn fresh mozzarella
- Fresh basil leaves
- Basic Grilled Pizza Dough
- Herb Oil for Pizza
- Coarse salt and ground pepper
Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
Top with tomato sauce, mozzarella, and basil cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
Watch the video: Does the Copper Chef Pan Live Up to Its Bold Infomercial Claims? The Kitchen Gadget Test Show (October 2021).