Don’t be scared it is like anything else it just takes practice. I made a bunch of pretty mid pies before I was able to make them to my satisfaction but now that I can just bust them out it was well worth it!

I tried a bunch of recipes but this ‘ everything dough’ makes really delicious crusts about 3 hours after taking it out of the fridge and shaping a 300 gram ball of it, so you get 4 crusts from one batch. And you don’t have to knead anything so it’s very lazy which suits me fine. Good luck!!! I just noticed there’s a ‘wet your hand and squeeze’ step but I never do that just mix it up and leave it for a few days in the fridge. Also use bread flour for chewier crust!

Thanks so much :) I hand stretch the dough instead of rolling it to keep the crust really airy and bubbly and they all come out really wonky shaped but the taste is so worth it!