On Oct 23, 2:47*pm, Melba's Jammin' >
wrote:
> 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.

I always get a cracker crust with yeast dough. I precook the toppings,
then I bake on a "stone," with the oven set as high as possible.