In article >,
NCK > wrote:

> This might be as simple as "roll the crust really thin" but I find that
> they still puff up. The question is he when we were in England, I
> found that the ultra-thin, almost cracker-crisp crusts were much more to
> my taste than what we get here, even on the thin-crust pizzas. How can
> I make this at home?
> thanks

Try a quick bread instead of a yeast bread? :-)

Worked for me with proper rolling.
Oil based, not shortening based and use 2 parts cream of tartar to one
part baking soda in place of baking powder.

Pre-bake the crust and fork it well!!!!!!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson