That's a great idea!! Maybe that's what I am missing in my PH crackers. I found a soda cracker recipe that uses yeast and baking soda. I have made a soda cracker pizza crust in the past, but it was too light for a pizza. By using the yeast in conjunction with baking soda, and changing the hydration a little, maybe I can get that flavor and texture we are both looking for. I give it a try on my next cracker and let ya know.