On Oct 23, 1:53*pm, zxcvbob > wrote:
> 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

Hi

Try the pizza crust recipe on The Artisan (http://www.theartisan.net).
Once on the site click on The bread Page. About half way down you will
see Pizza, recipes etc.

If you want a really crisp crust you may want to explore the cracker
recipe(s), then use the recipe to make the dough that will subseqently
be used to make pizze.

Hope this helps

Jerry @ The Artisan
http://www.theartisan.net