Crust Too Thick

…whatever the reason, this crust is something special – whether you make it "lite" by topping with fresh…

…paper and roll the dough 1/4" thick. Remove the top piece of parchment paper and slide the crust…

…both white and green parts. Spread them over the crust. Cut 6 ounces of Asiago or Parmesan (or Romano, or…

…fall apart as the olive oil or mayo and mustard soak in. Enter ciabatta rolls. More golden crust than…

…the pretty yin and yang of oil and water? Who knew food could be Zen, too? Add the dry ingredients all at…

…when I made this – “thing.” This fougasse. Despite its ugly-duckling looks, a true swan in the world of classic…

…some leftover bacon from a different baking project that I sprinkled on top. You can skip this step, too;…

…to 1 teaspoon and let it rise in the pan for 2 hours, will the crust be thick, or thin?” I'm…

…vs. Shortening: the Great Pie Crust Bakeoff. The secret to wonderfully flaky pie crust lies in the…

…texture, use as little water as possible in your crust. Now, don't go TOO far and make an all-fat …

…set it aside. Roll the dough on a gluten-free floured surface – or plastic wrap or a silicone rolling mat –…

…that filling peeking through the crust looks rather brown and "sandy" – it is. I sprinkled the filling…

…crust; and all-butter crust (YUM, but doesn't hold a crimp very well). The crust I'm making…

…it's too tricky trying to get the heat right. Thin-crust pizzas are best for grilling. We have one of…

…cobblers down the decades is the thickness of the crust on top. None of this delicate, flaky 1/4”…

…beats the flavor, and if you’re careful while handling it, it works beautifully to create a tender, flaky