Pasta Frolla II

Preparation info
  • Makes enough dough for a

    9 inch

    torta with a lattice crust
    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

Use this dough for Pizza di Ricotta alla Grottese, Pizza di Crema alla Grottese, or any other torta or pizza with a creamy, wet filling. The baking powder in the dough causes it to expand slightly during baking, so that the bottom crust is always in contact with the hot bottom of the pan, ensuring that it bakes through and colors well.