recipelink.com Chat Room Recipe Swap - 2001-01-03
From: recipelink.com

Recipe(tried): Thin and Crispy Pizza Crust
Posted By: Eileen
Date: January 25th 1999
Board: recipelink.com Heirloom Recipes

I've found that the key to making thin, crusty pizza dough is to work quickly after you take the dough out of the breadmaker..or even if it's done by hand. You have to quickly roll the dough out to about 1/8 inch and top with toppings right away. If you let too much time pass, the dough will start to rise and this will be the end of the thin, crispy crust. If you want Chicago type pizza..the thick crusted pizza, then let the dough rise before you roll it out.

The recipe for the dough doesn't matter..it's working fast and not giving the dough the time to rise that makes the crust thin and crispy.