Just to follow up somewhat on this thread, . . . . a week ago I made a great single crust pastry pie (i.e., key lime this time instead of lemon) and it was super, super great. And as most pie afficianodos know, real, true key lime pie is made with traditional tasty and flaky pastry pie dough (just like at the good Key West bakeries) and not graham cracker crust that is often seen at some places.
I think that this is really worth exploring further for pizzamaking purposes despite some thoughts by some that the crust with some Vodka won't turn out right. I used the ATK pie recipe modifying with using 3/4's cooled vodka instead of 1/2 (meaning 1/4th the water), added 1/4 tsp of baking powder to the mixture, minimal mix (as usual for me), and did much less "refrigerator cooling" in between the various ATK steps. The result was -- IM estimation -- super great. Tender, flaky, super tasty and delicious. Me and mine said . . . the absolute best pastry pie dough yet.
But my point here is simply that for pizzamaking purposes, we should further dig in and see if some of this can here result in pizza crusts that get closer to our thin crust pizza Valhalla goal. In my youth, I remember eating at a famous local Chicago pizzeria that had a crust similar to, but "in between" that of, a pizza dough and a pastry pie dough and it was fantastic. Light, crispy, but somewhat soft and tasty . . . Anyone have any similar thoughts?