I've searched but all the thin pizza crust recipes use yeast, and if I'm correct, won't this cause the crust to rise? Obviously the posters of these recipes have never eaten thin crust pizzas or for some reason their yeast never proofs. Anyone who's ever eaten thin crust pizza knows it is similar to a cracker in texture and taste. It should snap when broken. here prbably is some baking technique also involved beyond the mere assembly of ingredients. If you have a recipe for this (ala Dominos and Pizza Hut) please post and/or email.

Thanx,
Randy G.
texasfury@bigfoot.com