In article >,
"Bertie Doe" > wrote:

> I
> suppose, if you made the dough moist enough, it can be rolled thin, but the
> extra moisture will give you a soft dough not a crisp one.

To the contrary, as when you get to a certain point in thinness, the
moisture escapes quick enough to make the crust crispy. This, of
course, only works on screen cooked or stone cooked pizzas. If it is in
a pizza pan, the pan seals in the moisture.

jt

Cooking: Is it art, or is it science?