Roman Pepper Pastry Crust

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Title: Roman Pepper Pastry Crust
Categories: Pizza
Servings: 6

2 c Flour
1/4 ts Salt
1/2 ts Coarsely ground black pepper
1 Extra large egg, beaten
4 tb Water (approximately)
1/2 c Packed down naturally
-rendered pork lard

Yield: 1-12 inch tart shell

"This is an excellent tart or panzerotti dough. The lard makes it flaky,
extremely flavorful, and easy to roll out."

1. Mix the flour, salt, and pepper together in a medium-sized bowl.

2. Mix the egg and 2 Tbspl of the water together in a small bowl.

3. Add the lard to the dry ingredients and rub the flour between the palms
of your hands until it is evenly distributed.

4. Stir in the egg-water mixture and work the dough with your hands until
it is smooth. Add the remaining water 1 Tbsp at a time if the dough
appears too dry.

5. Put the dough into an oiled bowl, cover the bowl tightly with plastic
wrap, and let it stand at room temperature for about 30 minutes before
rolling it out.

Source: The Pizza Book by Evelyne Sloman, Times Books, 1984 Posted by Linda
Davis

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