These look so nummy! I, too, love a thin and crispy crust like Robyn (and am biding my time til I can build my outdoor pizza oven). I have actually had pretty good luck with a KAF recipe, I think it was the KAF Guaranteed one. What I did was section the dough into small balls big enough for small to medium thin pizzas, maybe softball size and freeze them. I then pull two balls out in the morning before going to work and let them thaw/rise/explode on a flour dusted cookie sheet on the counter. Make my pizzas (Caprese w/ basil pesto, chicken and mushrooms for me, BBQ chicken w/ red onions and extra sharp cheddar for him) and cook on a pizza stone. I don't know if I am doing it right, but it turns out thin and crispy like we like it. Thanks so much for sharing. Love the "explode" for your dough! ~ MaryJane

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