Fill them as if you're filling bao buns, or, have a light dusting of flour on a curring board or something to prevent stickage. If it isn't perfect, some loose cheese will seal it with a cheese crisp. I used a Hamilton Beach griddle set at roughly 275°F. You want the dough to be pretty solid, springy but not wet. Basically, bread crust ready to crack. If you're going to use oil, use a neutral one like avocado. No exact length of cook time. Might try baking next time to see if a better cook through result happens. The one cut open for the Pic was slightly underdone/raw on the sides that didn't touch the griddle. Not a lot of sauce or pepperonis. Idk what the creator was saying about needing 5 cups of cheese as I barely made it through 1 for this. Larger grapefruit for size that I got for this recipe cut into 10 dough balls.
