NCK said...

> 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


Use the Pepperidge Farm frozen puff pastry sheets (2 per box). After
thawing, roll one out thin on parchment paper, fold the edges over a
little for crust and go from there.

I made a thin crust pizza that was very thin crust. You have to prick the
center all over with a fork so it doesn't rise as much, put it in a
baking sheet and bake it at 420-450F. until golden crusted and melted
cheese and cooked toppings.

My next pizza, I'm going to pre-saute some of the toppings so everything
comes together at the same time, maybe.

I also brushed the whole pastry with a light coat of extra virgin olive
oil before I added the sauce, cheese and pizza fixings.

Good luck,

Andy