Props to DKM for his recipe and for the dough calculator. I did this in a cast iron skillet. Pretty much followed the recipe from the Recipe file. After making a number of thin crust pizzas, it's amazing now little kneading is required. I cooked this after I had made some thin crusts for my kids, so turning down the oven from 500 to 450. Brushed on olive oil onto the pan and spread out the dough. Fresh mozarella and cooked italian sausage. Had Kroger's brand crushed tomatoes (kind of thin, almost tomato sauce consistency). Put in for 30 minutes onto the stone. And success. Got the crunchy, biscuit like consistency. I'll probably have to drain the tomatoes before cooking as well.
