On Fri, 23 Oct 2009 12:37:14 -0500, Damaeus
> wrote:

>I'm really after more of a "crackery" crust similar to
>Pizza Hut's Thin and Crispy crust.

UGH! Why is that crud your gold standard?

>Seems like yeast would work against that effect.

I can only hope so.


--
I love cooking with wine.
Sometimes I even put it in the food.