Dough rested for about 24 hours in the fridge. |
Portioned to about 6oz each then rolled to about a 12" round. |
I make sure there is a little flour on the surface then place on hot grill. |
After a few minutes turn it over. If you grill is hot and the dough is cooked it wont stick. |
It might get a little charred but that's okay. It's a grilled pizza. |
Sometimes they puff right up! |
Now that's a Hot Pocket! |