I want to get my pizza crust very thin, sort of like a cracker, but I was hoping you could help?
We get the pizza stone pre-heated very hot (using a Kamado Joe) before we put the actual pizza on the stone. We can also make a thinner crust by forming/shaping the dough, but it's not as "crispy" as I want it.
Do I just need to change the pizza dough recipe? I've used Meathead's Neapolitan recipe, but I cannot get it crispy.
Any help? Thanks!
Comment