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.
>
> Damaeus

If you want a crackery crust, roll it thin, dock it and bake it hot and
fast. Then top it and bake to cook the toppings.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.