Title: Roman pepper pastry crust
 Categories: Pizza
      Yield: 6 Servings
 
      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
 
  Yield: 1-12 inch tart shell
  
  "This is an excellent tart or panzerotti dough.  The lard makes it
  flaky, extremely flavorful, and easy to roll out."
  
  1. Mix the flour, salt, and pepper together in a medium-sized bowl.
  
  2. Mix the egg and 2 Tbspl of the water together in a small bowl.
  
  3. Add the lard to the dry ingredients and rub the flour between the
  palms of your hands until it is evenly distributed.
  
  4. Stir in the egg-water mixture and work the dough with your hands
  until it is smooth.  Add the remaining water 1 Tbsp at a time if the
  dough appears too dry.
  
  5. Put the dough into an oiled bowl, cover the bowl tightly with
  plastic wrap, and let it stand at room temperature for about 30
  minutes before rolling it out.