I love a deep dish pizza. My wife, however, loves the thin, crispy crust -- basically like a cracker. In the interest of pizza peace, I'm trying to make a cracker-like crust, but it never turns out right.
I've tried a couple recipes online that said they would yield a crisp crust, and I roll out the dough SUPER-thin with a roller. I even pre-bake the crust for 10 minutes, and it seems crusty enough, but not BRITTLE. After adding sauce, cheese and baking the pizza for 20 minutes on high heat, all we get is a thin (but very chewy) crust.
What's the secret to this?
By the way, we currently live in Japan, where ovens are uncommon and very small. I have to bake in a small pan. Pizza stones are unheard of over here, so I have no access to one.