There is a bar in McHenry, Ill called Foxhole Pizza. They have the thinned and crispiest dough I have ever had. It is almost like having pizza in a saltine cracker. It even has a very distinct flavor very similar to a saltine cracker. Has anyone had this pizza or know how the crust is made? I know at one time it was an extremely guarded recipe. I would love to find a recipe just like it. Can anyone help?