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The thing is, I used too much. It killed the pesto flavor. The reason I spread the dough is because it is a very, very wet dough. I tried to take some pictures, but it was hard to see how wet it is. You can knead it, but it makes the dough contract a lot. I'll try to get a picture of the bottom and the hole structure tomorrow. The parchment paper prevents the bottom from charring as quickly, but it still gets good flavor and texture.