On 22 Oct 2005 09:22:27 +0200, Wayne Boatwright wrote:

> On Fri 21 Oct 2005 11:11:07p, sf wrote in rec.food.cooking:
>
> > On 21 Oct 2005 16:04:41 +0200, Wayne Boatwright wrote:
> >
> >> It seems that no matter how thin I roll or shape my dough before
> >> baking, there's always a lot of oven rise and my finished crust is
> >> never less than 1/4-3/8" thick. Too much yeast? We like it that
> >> way, but I would really like to try a very thin crust. How do you
> >> make yours, Nancy?
> >
> > Good grief! You think 1/4 " is too thick??? I don't think I'd like
> > it any thinner. That would be thinner than a tortilla and on the way
> > to paper thin. I don't like cracker crust pizza.
>
> Read that again, Barbara. We *do* like the way it comes out, 1/4-3/8"
> thick. I would just like to *try* making a thinner crust. New York style
> is ultra-thin. Not my favorite, but I've never actually tried making it
> that way myself.

Aaak. Sorry, I take it all back.