Most of the thin pizza crust recipes I see call for yeast to be included.
I wondered why. I have a recipe I use that works pretty well for a thin
crust, but it still has that characteristic "air bubbled" texture around
the rim, while I'm really after more of a "crackery" crust similar to
Pizza Hut's Thin and Crispy crust. Seems like yeast would work against
that effect.

Damaeus