Thin Pizza Crust (or Crackerbread)
3 cups bread flour
3/4 cup semolina flour
1 teaspoon instant yeast
1 1/4 teaspoons salt
2 tablespoons olive oil
1 1/2 cups lukewarm water
seeds, herbs and salt
pizza seasoning; tomato sauce, cooked meats, vegetables, and cheeses of your choice
Dough: Place ingredients in your bread machine in order suggested by manufacturer. Process on "dough" cycle.
Bake as directed below. Or refrigerate dough for up to 2 days; this step will develop the crust's flavor.
Divide the dough in half (or in thirds, for cracker-thin crust).
Shape each piece into a 10" to 14" circle or rectangle (thicker or thinner crust), and place each on a piece of parchment paper or greased pan.
Allow to rise for 30 minutes or so, covered, while preheating the oven to 475°F.
To make cracker bread, spray the dough with Quick Shine or brush it with garlic oil; and sprinkle with assorted seeds. Or top any way you choose. Bake for 12 minutes, till brown and crisp. For the crispiest pizza, bake the crust for 8 minutes, until set, before topping with sauce and cheese; then bake for an additional 4 minutes.