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

> On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
> > wrote:
>
> >I'm really after more of a "crackery" crust similar to
> >Pizza Hut's Thin and Crispy crust.
>
> UGH! Why is that crud your gold standard?

Because I like it. That it doesn't fit into your standard of what's good
is not my concern. I like a thin and crackery crust without "puffiness".
I don't care if New York and Chicago get splashes of sperm from
overly-proud New Yorkers and Chicagoans who think only their cities have
the best pizza. ****'em. I like Thin and Crispy. And when Pizza Hut
made their dough from premixed flour bags and warm water, it was good. The
frozen thin dough leaves some to be desired. I'd like to duplicate a
truly thin and truly crispy crust...dammit.

Damaeus