Thanks a lot guys. Yeah, it seems like a Romana. Any tips on dough formulation? I plan on cooking it in the g3 ferrrari oven. It can go around 750f-780f.
I just like the fact that is not that hard on the stomach.
Regarding the cracker style of doughs, I think that this version is a bit more "wet". The dough doesn't get that much color like cracker doughs.
And yeah, totally agree that the guy is "specia"
Found a pizza place in Amsterdam that does simillar type of pies: http://www.pinsas.com/
But they use soy flour, rice flour.. Looks good though.