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Really there are two thin crust types we are talking about seems like although we have written of them in the same context.One is the thin cracker style crust, and the other, is the very thin, crisp, hard bread style.
BTW this is my 100 post which means i spend far too much time here.DKM
Just tried something different for my pizza making. I tried to use as much flour as possible added to a cup of water and still have a workable dough. I use 31/2 cups to 1 cup of water and 3 tbsp of oil. Mixed it for 10 minutes. The crust was outstanding. Just thought I'd pass it along.
I don't think there is any doubt about it, that when we talk about thin crust, there is two distinct and entirely different types.1. Cracker-like thin crust2. Bread-like thin crust