Damaeus wrote:
> 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
olive oil just a pinch of sugar at most a little yeast some water flour
( I use wholemeal self raising) and knead well
sit for an hour bowl covered and knead well roll and top into a 180c
oven for 10 minutes or so on a pre burnt oiled pan
develop to your taste from there
Sometimes 20 minutes in the freezer before the oven can flatten it more