sf wrote:
> On Tue, 26 Sep 2006 12:40:50 -0500, NCK >
> wrote:
>
>
>>This might be as simple as "roll the crust really thin" but I find that
>>they still puff up.
>
>
> Oh, man I love a really thin, crispy bottomed crust with bubbles at
> the edge and an occasional bubble in the interior! If you want a
> Round Table pizza, order from them. They poke their crusts like pie
> dough so nothing natural will happen. Round Table used to make
> fantastic pizza, but I've hated it ever since they turned their back
> on real pizza ovens and crossed over to the dark side of conveyor belt
> baking.
well, that's nice, but how does one achieve this at home?