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    Member since Aug 2011

    Chef #1976192

    From United States

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    Absolutely the perfect crust!  Crisp edges but foldable crust.  The key is to BAKE it at 500 degrees.  I tried a little trick to make the crust easier to work with.  I put a pyrex cup of water in the microwave and heated it for 2 minutes.  I then simply pushed the water to the back of the microwave and then put the bowl with the ball of dough in it, in the microwave.  The steam and heat from the cup of water helped the dough rise more completely.  After the dough rose, I removed it and worked them into small disc.  Then returned them to the warm and steamy microwave to rise a little more (this makes the dough more workable and not so elastic).  The other twist I put on this was I brushed garlic butter on the edge of the crust before I baked it, and after I took it out.


    take any dough scraps you have and cut them into strips. Spread margarine on them, sprinkle some cinnamon toast mix (1 part cinnamon to 4 parts sugar).  Roll them up, sprinkle more cinnamon toast mix on them, and bake.

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