DKM's Thin Crust w/Pictures

[SquirrelFlight]

So, attempt #2 was much better.  I used KAAP instead of KABF, which made a noticable difference in how the dough handled, and moving to the bottom rack improved the bake.  Next time, I think I'll add a parbake, and maybe post some pictures...

[ThatsAmore]

Based on my last comment and Steve's method of letting dough rest, a few weeks ago when I cooked pie, I tested 2 batches of my dough.  Resting 24 hours, one in the refrigerator, the other on the countertop, same ingredients.

I had identical results, taste, oven bounce, texture, etc.  But the room temperature dough rolled out much, much easier.

Cheers!