The Baker's Hotline

August 12, 2015 at 9:45am

Feel free to try this, but you really want a dough that has some stretch to it to allow the steam from the ingredients to push it up and hold some structure. That's why wheat based pizza doughs will all work for this, but Gf doughs (which may not rise up as well) may allow the ingredients to leak out the sides. Happy baking! Laurie
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