On Sat, 24 Oct 2009 07:59:00 -0500, 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

It'll never happen. Your oven doesn't have a conveyor belt.

--
I love cooking with wine.
Sometimes I even put it in the food.