2 Minute Pizza or Pastry Crust
"Everyone in France who has ever been to a Tupperware party comes away knowing this recipe. It is so simple it is impossible to ruin."
photo by mliss29
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 100 ml oil or 100 ml light cream
- 100 ml hot water
directions
- Put the ingredients in the specified order into a large bowl or other container with lid that can be sealed.
- Close the lid then shake hard from side to side 5 or 6 times, then up and down 5 or 6 6 times. That's it; it's ready! (You can also mix this in your food processor or with a beater, but it's less fun!).
- Use your fingers to pat the pastry into a pie plate or pizza pan. Add the rest of your ingredients and bake.
- NOTE: For a sweet pastry, replace the oil with melted butter and add 50 grams of sugar to the flour.
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Reviews
-
*April 1, 2008.* I'm not going to star this one yet. We tried this tonight for 3 pizzas. I ended up using about 1.5 cups of flour and a little less than 1/2 c of oil. We had a bitter aftertaste, so I think I will reduce the baking soda next time (and maybe the salt, too.) It was super easy though, and I think it may taste pretty good if the baking soda is reduced. *August 10, 2008.* I tried this again: 1.5 c flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/3 c oil, & 1/2 c hot water. It was pretty good that way. Still a little hint of bitter when eating the crust by itself. I did one crust with 1 c white whole wheat flour and 1/2 c all-purpose flour. It turned out good, too. -
When I read this I thought "No way" but you were right, it was very easy to make. I have no doubt this is good for making pizza or calzones. However, it was very disappointing as a pie crust. It made too much for a 9" shell and it was very breadlike. Make sure to keep your fingers a bit wet when patting this dough out. After baking my apple pie, the crust was tough and hard as a brick - we could only eat the filling. Thanks Randy, I will try this recipe again the next time I need pizza dough.
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I'm a writer who relocated from Los Angeles to a small village in the south of France at the beginning of 2005.
I started a blog called Possumworld about our experience when we moved, and the first year of that turned into a book called OVER HERE: An American Expat in the South of France. Since what we usually write are comics, animation, science fiction and translations of obscure French 19th and early 20th Century pulp fiction, it was a bit of a different genre for me.
I suppose for anyone who loves cooking, living in France is a bit like living in the food capital of the world. As a city girl, living rural France is an eye-opener in many ways. It's unusual to be this close to the source of your food when you've only ever seen it in gleaming rows in a supermarket.
Many times I'm asked whether I don't miss life in Los Angeles and whether I'm happy here. I always look at people in wonder, because now, I can't imagine living anywhere else.
