On Oct 24, 5:59 am, 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.

Little Joe's on 63rd Street had a thin and crispy crust. They've moved
out to New Lenox and Tinley Park, and I haven't tried them. Nowadays
they also make pan and stuffed.