I make pizza at least every other week or so and I wanted to make a different type of crust. My other half likes thin crust and I wanted to try it but my dough recipe won't roll out that thin. I know to use high gluten flour and I also think there is a difference in how you handle the dough. Does anyone have a tried and true recipe for a thin or cracker crust and procedures?
know I had run across a website link to a pizza site on here somewhere but can no longer find it after searching for a while. Does anyone have any good links to active pizza forums?