If you have enough
dough hanging over the edge, you can flute it and then cover edges with aluminum foil.
If the dough won't stay, try stretching it out a bit so more of
the dough hangs over the edge.
Transfer sheet to a large ovenproof skillet or shallow braising dish, letting any excess
dough hang over the edges.
Not exact matches
Roll out the
dough large enough to
hang over the
edges of your pie pan.
Allow excess
dough to
hang over edges.
Pinch the two
edges of
dough together and trim off any that
hangs over the lip of the plate by more than 1 inch.
Place a small triangle of
dough in each muffin cup, lightly pressing down to bottom of cup but leaving a little
hanging over the
edges.
Arrange 1 rectangle of
dough in the prepared baking dish, allowing any excess
dough to
hang over the
edge.
The
dough should slightly
hang over the
edges or it will want to retract into a smaller piece.
Transfer the parchment and
dough to the baking sheet (the
dough will
hang over the
edges at this point).
Pick up
edges and allow
dough to slump down into dish, letting excess
dough hang over dish.
Trim shaggy
edges that
hang over the
edge of the pan, if you want to, but it looks kind of cool and rustic with the extra
dough scraps, so you can leave it and it'll be totally fine.
Fit
dough into a 9 inch pie plate (do not stretch
dough) and let
edges hang over.
Drape the long strip of pizza
dough inside the pan, lining the sides and leaving the extra 1 / 2 - inch
hanging over the
edge.