Reading from news:rec.food.cooking,
Melba's Jammin' > posted:

> 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.
>
> 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.

I actually find that it turns out best if I top it raw, bake it, cool it
in the fridge, then reheat it. The bottom gets really pleasant crispiness
to it, and like lasagna, pizza often tastes better the second day.

Damaeus