Hello pizza makers. My question is about a sprikle on the outside of the crust that a local, now closed restaurant used to do. I believe Shaky's used to do this also, but that was a long time ago, so I could be wrong.
My best guess would be some kind of cornmeal / poppi seed, or small small black seed of some sort. It really gave the thin crust a nice crunchy texture and I would like to try it out.
I do loves me a good thin crust, though I have yet to make the ultimate thin crust, I am getting closer. I can see I need to be a lot more scientific in my measurements, from reading around here. I seem to get better thin crust results on the perforated pizza pan than I do on a pizza stone.
Oh well , tried to attach a jpeg of a recent pie, but no luck. Thanks for any info.