Use bench scraper to
push edges of dough toward the center to gather into a ball.
Not exact matches
Crimp the
edge of the crust by pinching the
dough with your index fingers the same time you
push the
dough between your index fingers with your thumbs.
When you get the
dough to the
edges, continue to
push the
dough up onto the side
of the pan, so that you will have a nice crust.
Roll down top
edge of dough, using thumbs to
push dough down and away from you.
Top with second length
of dough; press around each mound to seal, then press outward toward
edges,
pushing out any air pockets.
Using your hands
push the
dough out to the
edge of the pan.
Place your index fingers 1 cm (1/2») apart on the
edge of the
dough and
push the
dough up with your thumb between your two fingers.
- Place 2nd piece
of parchment paper on top
of dough and roll out with pin until the crust touches the
edge of the paper on all four sides (or close to it)- Remove top parchment paper (save it for next time)- Use your finger to
push a crust up around the
dough and round it out a bit - Apply sauce and toppings.
Starting about 1/2 inch from the outer
edges of the round
of dough, arrange the apple wedges in concentric circles on top,
pushing them gently into the
dough.