Yesterday I decided to experiment again, this time with a Crisco recipe!
2 cups KA AP
.50 cups water, plus two TBS
4 TBS Crisco
1 TBS canola oil
1 TBS extra light olive oil
1 heaping TSP yeast
.75 TSP Pacific sea salt
.75 TSP sugar
I added the salt and sugar to the flour, then the Crisco. Used my fingers to work the Crisco into the flour, until it resembled little "peas". Added the oil and proofed yeast and water mixture. Kneaded for one minute exactly. The dough was moist and pliable with a beautiful hand feel.
Let it rise for 8 hours at room temperature (very hot and very humid here). The result was a pretty wet dough, but still very pliable, so I stretched it out by hand with a little bench flour (no rolling pin this time), folded it in quarters, let it rest, and repeated.
I pressed the dough into my 9.5" pan by hand, added .50 pounds of half Stella and half Sorrento mozzarella, my usual 6-in-1 sauce and baked at 450. For some reason, this one took longer to brown (about 40 minutes).
The result was a very biscuit-like pie, but one tasting way too much (for me, anyway) of Crisco, which I just don't like. I don't taste the Crisco in a fruit pie, but for some reason the yeasted Crisco dough gives me this unappealing flavor. It was a successful experiment outside of that, and the result is a very nice texture. It's definitely worth trying for those not affected by the Crisco taste! I think next time I'll try it with the same equivalent of oil and see what happens.