Greetings from northern Virginia. Yesterday, we tasted at a great winery called Quattro Goomba near Aldie. They serve the most incredible pizza there. The baking is a two stage process, with the crust pre-baked and the baked again with a thick tomatoey sauce and cheese. It is the crust that is so outstanding. It is thick (about 3/4 inch), flaky, crisp, and unbelievably tender. You could break the pizza into bite size pieces; that is, no need to cut with a knife. Do any of you out there have any ideas how this crust is made?