I'm fairly new at this & curious why yeast is used when you want thin crust. Seems counterproductive, no? I found a simple no yeast dough recipe on YT & have been adding your King Arthur pizza dough flavor powder & it tastes fine, but having issues with not being stiff & crispy like crackers. Love this article & tips. Will try the parchment method. Thanks everyone posting & KA for the article!

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