Turn the dough onto the wooden pizza paddle that has been covered with the cornmeal. Lightly turn and pat the dough to cover with cornmeal and form into a ball. Roll out the ball to 1/8″ thick, using more cornmeal as necessary to prevent sticking. No need to obsess about a perfect “round”. Let the edges form where they will: Artisan Pizza!
Finish with the herbs, ground pepper and a light drizzle of olive oil. Return the pizza to the stone, close the grill and cook for 10 – 15 minutes or until the top is bubbling and the bottom of the crust is a medium brown. If the crust is finished before the topping appears cooked, transfer to the oven and finish the top under the broiler.
Essential supplies: pizza stone, wooden pizza paddle, large spatula (flat surface: 3″ x 8″)
Recipe courtesy of Gluten-Free Guss