the other day, i spent more time fiddling with my pizza crust recipe, in hopes of making it easier to handle. i’m getting close, so more on that later. i stored the leftover dough in the fridge for a couple days and totally forgot about it. when i saw it languishing on the shelf, this morning, i kind of panicked.
not to worry, the dough had a nice yeasty smell and might have made a great pizza crust, after all, but crackers were on my mind. all kinds of crackers. i rolled the dough, this time using my new pasta roller. spoiler don’t take the dough past setting 4 or you get vapor. i cut the dough with a small biscuit cutter and topped it with the following: herbes de provence, garlic & pepper, grana padano cheese, garlic & pepper and grana padano cheese, pizza seasoning with cayenne flakes, maldon sea salt, herbes de provence & grana padano cheese. the plain garlic pepper version was a total bust. waaaaay too dry, sort of like eating a crunchy dust bunny. i plan to share them with a few friends this evening. that is, unless i eat them all up with creme fraiche, this afternoon.
Those look definitely more-ish.
Point me to the pie crust recipe please…have a few ideas of my own I’d like to try for something other than Crunchmaster for crackers!
Katie Louise, take a look at the link to the pate brisee recipe in the post on cranberry raisin pie (i substitute Cup4Cup flour for AP flour in that recipe) or this link to a recipe from the Cup4Cup site. http://cup4cup.com/storage/recipes/C4C_GrandmasPieCrust.pdf
They both work beautifully.