Damaeus > wrote in
:

> 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


On a visit to NYC we tried Jon's Pizza (famous, according to research)
in the lower east side.

It WAS thin crust, but about the most tasteless pizza I ever had.
Combined with a $7 pitcher of beer! Between the pizza and beer I felt
gypped! (sp?)

Sis once took me to Ray's and it was infinitely better! Don't ask me
which Rays. I'm familiar with that controversy!

Andy
Middle o' the road pizza person