Stoopid dough question

[mykall]

Learning...but still don't know much.  Not much kneading and you get a crumbly crust.  Much kneading and you get a stretchy crust or possibly a "tough" crust that is still..."bready".   But...if you wanted a real crispy or ...."snap-crackety"  crust what would you do?  I'm talking about a thin crust with even a thin shoulder that has much more of the consistency of a large Frito-lay than a breaded crust .........how would you get there? I'm talking about a 1/8 or 1/10" crust that snaps when you break it.  How do we get here? 

thanks

MB

[pizzaneer]

Check out "laminated" style.  Fazzari has some really good tips on his thread.
http://www.pizzamaking.com/forum/index.php/topic,14106.msg141468.html#msg141468

[mykall]

I'll give this a try, but I'm not sure that "cracker" style is what I'm after.  I remember a real thin pie but the outer parts of the crust had almost as much snap as grabbing a large "frito" and breaking it between your fingers.  I dunno ...maybe this is a starting point. 

[pizzaneer]

what you are describing IS cracker crust.... try it out, take some pics.  At the worst you have spent some time trying out a new recipe and gained some experience, at the best you have reached what we all strive for - pizza heaven.