How I went about it...
I made Leader's Pierre-nury rustic rye dough. I like the dough so much, I'm experimenting again, well....
After following all the directions, carefully laid out the dough before me. I had just prepared all my ingredients:
toppings: Garden rocket, dried tomato pesto, leeks, pimento, ripe olives, cheese stuffed mushrooms (they are lurking)
dough with dried tomato pesto
fresh leeks, chopped rocket, and pizza spices (chilie peppers?)
Then gently start to fold. First in half, and then again, so I quess that would be a double fold.
Then as you cut off a 2" piece with a bench scraper, pinch one end together so the "guts" stay put. Lay each cut piece on edge, cut side up (pinched side down) and let it just fall open onto the parchment paper. I got 4 to 5 to a sheet.
Then sprinkle sloppily with thin sliced red pimento, grated cheese, mushroom chunks, and sliced black olives. ...and into the oven! Mine actually got to 600°F using fan and lower heat. wow. Throw some water in the lower pan and steam 'em good! Mine took 15 minutes, oven temp had dropped to 450°F after opening the door.
"End of the winter tire sale"
After baking: Toppings are quite heavy and weigh the dough down. My dough was made with all purpose wheat. You might have better luck with the bread flour recommended in the recipe.
But they sure are Good! (drool, slobber, yum, slobber, drool)
ENJOY! from your Mini O with all my love!