"Bob (this one)" > wrote in
:

> Wayne wrote:
>
>> Bob, do you think one could make an ultra thin crust and prebake as hot
>> as possible (around 550 degrees F.), then top and rebake, and achieve a
>> thin and somewhat crispy crust like that?
>>
>> Just curious...
>
> I think so. But it would require some critical timing. Have to move
> fast or the crust would soften.
>
> Pastorio
>
>

It's worth a try. I'll probably experiment with that. Thanks.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.