I bought a mix around Christmas time for dough. Had yeast included but I
had to supply warm water, sugar and olive oil. Also flour for kneading. I
had no regular flour. Only whole wheat, whole wheat pastry and sweet rice.
I opted for the sweet rice. Also called for a mixer and I have put mine
away. Didn't want to get it out for just this so used a big spoon. Came
out well.

I used Lidia Bastianich's advice and let the dough rest after I made it.
Probably let it rest for a little too long because it had pretty much
doubled in bulk. In the past I have had trouble with dough being too
stretchy and then snapping back on itself as I tried to form it. She said
this is because the dough wasn't rested. Instructions did not say to do
this but I did anyway. Perfect.

I also remembered not to put on too much cheese. This is a chronic mistake
that I make and a bad one when using the dairy free cheese. Trust me, less
is more with that stuff.

So I got two pies. One with assorted Italian cheese and one with dairy
free. Both perfect but of course the real cheese one looks a lot more
appealing.