Hi, I only found this site a few days ago and it is fantastic. I have hunted for a Thin & Crispy recipe for years.
I tried the thin crust pizza base yesterday and it took me back around 30 years to the Thin n crispy bases I ate as a child from PizzHut in Australia. It was very straight forward though I had to mix by hand and was a little worried when my dough ball was so crumbly. The results where excellent once baked, the crust though a little dense, was quite crackery.
I actually tried to put the dough through my pasta roller but it didn't work out great, not coherent enough. I though it might act a bit like a sheeter but I was wrong. I ended up rolling it with a rolling pin which though pretty tough seemed to work out.
I have been reading Encyclopizza.com today (another great site) and just wondered if anyone had tried making the Thin crust from a lower protein flour (a cake flour perhaps) as they say that crackers are actually made from lower protein flours.
I used a regular bread flour around 12% protein in this instance but I'll probably experiment next time. Just thought someone else might be able to offer some insight.