In article >,
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.

There's room for all sorts in this world. When our local pizza place
switched to premade crusts, we switched to a different pizza place.
Those things looked and tasted just like stale crackers. It was a long
time before we ate there again. We finally tried them again, and they
had switched back to making their own, so we switched back to eating
there.

I'm sure there's a way to make what you prefer. I suspect it's a
combination of little rising and pre-baking. It's not what I prefer so
I'm not of much help, but I'm sure it can be done.

--
Dan Abel
Petaluma, California USA