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.
>
> Damaeus

It *can* be done with risen dough, but you might want to look for a
non-yeasted pizza crust recipe. (maybe search for "St. Louis style"
pizza)

Bob