If you’re one of the millions of pizza lovers who just can’t stop eating pizza at home, you can try making your own deep dish pies at home using just a regular bowl of ice cream.
The dish is called a pizza crust, and it’s really simple to make.
The key is to avoid using any sort of mixer.
We used a whisk and a fork to make our pie.
Read moreWhat you need to know about pizza doughHow to make your own pizza crustWhat to do if you have a hard time with your pizza crustThe pizza dough that makes up the crust is actually the dough used to make the filling and toppings, but it’s best to get a hand-held mixer or dough scraper to make a rough, rough-and-ready pizza dough, according to a recipe by pizza expert Amy Davis.
The dough is actually made by adding ingredients that aren’t usually included in a pizza.
Here’s how to make one at home:Mixing a bowl of your favorite ice cream (it doesn’t have to be a frozen version) with your hand mixer will work, too.
If you can’t find an ice cream maker that’s sturdy enough to handle your ice cream, a food processor works just fine.
Add the flour and baking soda to a large bowl.
Add in the salt and a pinch of baking powder, and stir until combined.
Add the milk and whisk until blended.
Add some more milk and a bit of flour if you want it a little thicker.
Add ice cream and stir just until combined, about 30 seconds.
Divide the dough into two equally-sized pieces and flatten each piece of dough.
Bake the two pieces at 375 degrees for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the pie crust in the refrigerator for about a minute.
Take it out of the refrigerator, cover with a towel, and let it cool completely.
When the crust has cooled completely, it’s ready to use.
The dough is usually a little thinner than a cookie dough, so you’ll want to divide it into two pieces.
Place one piece on a baking sheet lined with parchment paper and spray it with cooking spray.
If using an ice maker, you may need to use a wooden spoon to help you push the dough through the sheet of parchment.
Bake it for about five minutes on a cookie sheet.
Remove the baking sheet from the oven and cool completely on a cooling rack, then slice it in half lengthwise.
Wrap the halves in plastic wrap and place them in a large zip-top bag, or a large freezer bag, to keep them in the freezer for up to a week.
Once you’re done with your crust, it can be stored in an airtight container for up-to three days.