I made my first real try at a thin cracker crust tonight to compliment my first try at a deep dish. I have to admit the deep dish turned out better. I simply followed DKM's recipe from the recipe page for my first try. I'm afraid I did not thoroughly mix the ingredients to get the limited moisture in that recipe completely incorporated into the dry ingredients. When I went to roll it out I encountered a moist glob in the dough if that makes sense. The crust was crunchy but kind of dense. Very flavorful though. We ate the whole thing.
I am stronger from the difficult rolling and it served as my exercise for the day.
Thanks for all the great info on this site. Can't wait to give it another try.
Kevin
