On 21 Oct 2005 16:04:41 +0200, Wayne Boatwright wrote:

> It seems that no matter how thin I roll or shape my dough before baking,
> there's always a lot of oven rise and my finished crust is never less than
> 1/4-3/8" thick. Too much yeast? We like it that way, but I would really
> like to try a very thin crust. How do you make yours, Nancy?

Good grief! You think 1/4 " is too thick??? I don't think I'd like
it any thinner. That would be thinner than a tortilla and on the way
to paper thin. I don't like cracker crust pizza.