I've been noticing a growing trend among pizzerias in the Mid Atlantic, particularly newer ones, where thin crust is the favored style. But this is a type of thin I do not recall seeing in years past.
The most noticeable aspect is the vigor that is put into rolling out the dough with a wooden pin just prior to dressing the skins and firing the pizzas. The rolling is so thorough that the pizza is virtually entirely
degassed, even at the outer rim/end crust where no sauce is put on.
The resultant pizzas are incredibly thin, a bit thinner than even a Pizza Hut type cracker crust. The pizzas are often as thin as a wafer, like a motzah or levash, with barely any rise at the rim whatsover. While the rise at the end crust is very small, the resultant degassing causes one large, thin oval air pocket which entirely subsumes the "crumb" (meaning there is no crumb), which causes the entire inside of the crust to completely dry out, leaving a motzah like brittle crunch and, often, a powdery and very dry finish, with the texture as it cools becoming downright leathery.
Can anyone point out where this type of style may have originated?
Am I missing something? Thanks as always! --PB