O Man me wrote:
> 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? :-)

Aw... I was going to suggest matzo pizza too... interesting foodie web
site... scroll down to matzo pizza:
http://www.froststreet.net/archives/2004_04.html

Sheldon