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


Did you heed my suggestion to at least look at a "St Louis Style"
pizza recipe? Here's one:
<http://www.recipezaar.com/imos-pizza-recipe-st-louis-style-pizza-380004>

I would skip trying to duplicate the Provel cheese and just use
mozzarella or provolone (and without the liquid smoke.) You're
trying to duplicate the crust, not the whole Imo's pizza experience.

The sauce recipe looks pretty good. Canned or jarred pizza sauces
contain a lot of oil. I prefer to have a lot of tomatoes.
(Contadina "Italian Style" tomato paste already has garlic, spices,
and corn syrup added, so if you use it all you have to add is a
15-oz can of crushed tomatoes to thin it and cut the sweetness, and
a pinch of dried oregano)

Bob