Ingredients
- 1 cup warm water
- 1 package (1/4 ounce) active dry yeast
- 2 ½ to 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 filling (see recipes)
- 1 egg beaten with 1 tablespoon water
Four servings
Preparation
- Combine water and yeast in a mixing bowl and stir until yeast dissolves. Stir in 1 cup of flour. Stir in salt and a second cup of flour. Sprinkle some of the remaining flour over a work surface and your hands. Scrape dough out of the bowl and onto work surface. Gradually knead in additional flour, until dough no longer feels sticky.
- Coat large bowl with olive oil. Shape dough into ball and rotate in the bowl to coat with oil. Cover bowl tightly with plastic wrap and set in warm, draft-free place until doubled in bulk, about 1 hour. Punch dough down and knead for about 1 minute. Return dough to bowl and let rise until doubled again, about 45 minutes. Punch down dough.
- Preheat oven to 400 degrees. Lightly flour back of baking sheet and place dough on it. Roll dough into 12-inch circle, letting dough rest for a few minutes when it becomes too elastic to roll. Place filling in the center of dough and spread out, leaving a 2-inch border. Fold edge of the dough in over filling, making a pleat every 2 inches.
- Brush rim of pie with egg mixture. Bake until lightly browned and cooked through, about 25 minutes. Let cool slightly, cut into wedges and serve.
2 hour 35 minutes
Dining and Cooking