My favorite pizza of all time is from a place called Memphis Pizza Cafe (no laughing, we have decent pizza here, no really). The crust reminds me of a soda cracker that has been enlarged proportionally, air pockets and all. It is very crisp, almost a deep fried feel. The bubbles are what I would call medium and evenly distributed through out the crust. I have tried the DKM recipe with results that mirror the pics I have seen on this site, and it is very close. I just need to figure out how to get slightly bigger bubbles and crisp it up without burning it.
All help greatly appreciated,
Jeff
