what flour were you using? you need a mix with some higher protein flours such as sorghum or millet and starches. and the easiest way I've found to keep dough intact is roll between 2 sheets of plastic wrap, carefully remove one piece, then flip over into pan. it definitely doesn't work the same as wheat flour crusts. also chill after making dough for at least 1/2 an hour.
8/8/16 at 5:34am