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1 cup water
2 cups flour
1-1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast (proofed in water at approximately 105)
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspooon vanilla extract
Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
Punch down dough now and then when you get a chance. Preheat oven to 425 degrees. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90 percent the size of your pizza pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for three minutes.
Remove from the oven and spreak with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need one whole large can, otherwise you will need to puree half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.