On Sun, 25 Oct 2009 11:29:29 +0100, "ViLco" >
wrote:

>sf wrote:
>
>>> I'd like to duplicate a truly thin and truly crispy
>>> crust...dammit.
>
>> It'll never happen. Your oven doesn't have a conveyor belt.
>
>No need for conveyor belts, it just takes some technique. Almost
>every pizzeria here makes 2mm thick pizza.

The places he's talking about use conveyor belts to pass the "pizza"
through an oven-like situation. I still say he's not going to
replicate that crud no matter how hard he tries.



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