ROMAN PEPPER PASTRY CRUST

      Title: ROMAN PEPPER PASTRY CRUST
  Categories: Pizza
       Yield: 6 Servings
  
       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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