In article >,
Damaeus > wrote:

> 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.

Nah, it's fine. Just bake it as soon as you've shaped it and it doesn't
rise.

Miche

--
Electricians do it in three phases