ABSTRACT
Why This Works-The traditional salt dough recipe has less salt and no vegetable oil or alum. The vegetable oil and alum help to keep the dough from cracking while rolling it into shape. Heating the ingredients on the stove makes the dough less sticky when rolling it out. It is important to note that this crust is baked for a shorter time at lower temperature than other salt dough recipes in this book. When the salt dough is baked at a higher temperature like 350ºF, the dough puffs up more. By baking this crust at 250ºF for only 15 minutes, the dough doesn’t puff up.
