Speaking of dough.
One of my favorite types of pizza...is the VERY thin crust..."cracker crust" type pizzas.
I believe the only real way you can get those, is with a "dough sheeter"....the mechanical device.
Anyway have or dealt with one of these in their pizza making?
I think you also have to do that dough a bit different...very low water content, etc...
Anyway..wondering if anyone has experience doing this?
I'd love to be able to do that.
Texture I'm talking about is like the Pizza Hut "Thin and Crisp" crust.....that type crust.
Thanks in advance,
cayenne