I am a big fan of thin, thiiiiinnnnn pizza crust. Found a recipe in Cooks Illustrated that I make occasionally. Rolling out the dough takes a while and you have to stop and let the dough relax a couple of times. The dough is so thin that it won't support a lot of toppings but it is wonderfully crisp. It's rolled on a piece of parchment (make a sandwich of parchment, dough and plastic wrap). The parchment/dough/toppings can then be slid right onto a hot baking stone. I'm getting hungry. Too bad, the batch of dough needs to rise overnight in the fridge. Maybe for tomorrow though.....

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