Nicky wrote:
> On Sun, 04 Nov 2007 13:35:49 GMT, Uncle Enrico >
> wrote:
>
> Sounds great, Uncle. But could you let us have timing guesstimates for
> these:
>
>> Cook on low heat until the crust separates easily from the pan.
>
>> Half cover the pan leaving plenty of air flow to produce a dry crust
>> cook on low, low heat until done.
>
> Thanks,
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 100ug thyroxine
> Last A1c 5.6% BMI 25

I wish I could give you times, but the variables of flame and type of
pan are so great, one is better off judging doneness on the basis of
smell, texture, appearance and ability to separate from the pan.

The crust ingredients have an amazing ability not to burn as long as the
flame is low--low--low.

If you keep the flame low and are not impatient, I think you will not
fail with this pizza snack.

Try breaking little bits off from the edges of the crust and tasting
them. You should not have any trace of the "icky" soy flavor whatsoever.

Seems to me that there is less than 15 minutes for the cooking part, but
that's a guess.


Best wishes...