Reading from news:rec.food.cooking,
sf > posted:

> On Sun, 25 Oct 2009 05:43:44 -0500, Damaeus
> > wrote:
>
> > For a first attempt, I'm happy with
> >the results. I just need to prebake the crust some. I bet when I heat up
> >the leftover pizza, it'll turn out even better.
>
> Here's another dough recipe for you to try.
> http://joanneweir.com/recipes/pizza-...ker-bread.html

That one leaves out baking powder, which I'm assuming must give the other
recipe a little chance for crispness as opposed to turning into a brick.
Even the previous recipe wasn't quite as brittle as I would have liked,
but when I tried reheating a cooled slice, the result was pretty
satisfying under the toppings, but the rim was still a little too hard.
I'm thinking that maybe increasing the olive oil content or adding some
butter might result in a bit more brittleness.

As one who has knocked fillings out of his teeth, I'd like something
around the edge that's about as brittle as a saltine cracker.

Damaeus