Roman Pepper Pastry Crust
| Yield: | 6 Servings |
| Categories: | Pizza |
| 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 |
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| Yield: | 6 Servings |
| Categories: | Pizza |
| 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 |