I grew up in the suburbs of Chicago in the 60s before all the chain
pizza places took over. About once a week my dad would bring home pizza
from one of the neighborhood pizza places. Instead of Pizza Hut or
Dominos, they had names like Luigi's, Al's, or Parkview. What I
remember most about them was the crust, it was fairly thin, cut in
squares not pie pieces, and it had a number of air pockets that rose up
through the toppings. I have tried to duplicate this at home without
success. How can I get a crust to grow large (1"or so) bubbles while it
bakes? -RP