Reading from news:rec.food.cooking,
spamtrap1888 > posted:

> On Oct 23, 2:47+AKA-pm, Melba's Jammin' >
> wrote:
> > If you want a crackery crust, roll it thin, dock it and bake it hot and
> > fast. +AKA-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.

The "guidelines" for Pizza Hut (which were not followed at the last place
I worked) say that you should prepare thin dough at night before closing,
and then let it sit wrapped in a food-safe plastic bag (the same kind we
use for the trash cans) overnight, then roll it out the next morning.
Supposedly rolling it out so soon after kneading it results in a tougher
crust. So I haven't actually tried that method yet: just letting it sit
for about 12-15 hours before using it. The guy at Pizza Inn who I also
worked for did that, and his crust was always better than Pizza Hut's...it
was more "crackery", more brittle with a lighter crunch.

Damaeus