Has anyone ever made anything like the Pretzel-thins at Trader Joes or the old snack, Mr. Phipp's Pretzel chips? I love dipping them in salsa, but I feel like I should be able to make it at home.
I've tried making them by using a preztel recipe and rolling out the dough, but they still puffed up enough that they weren't crunchy. I've also tried a lavash cracker (a la Reinhart) and then put it in a baking soda solution prior to baking, but the results were less than satisfactory.
There is such great Bakers here at TFL, I feel every bit the Tyro making this post,
but here goes.
I changed the all-purpose flour in the recipe [Flat Breads and Pizza--Olive Oil Dough on page
134] in Artisan Bread in Five Minutes a Day and it turns out great tasting, thin and crisp pizza dough. I
used 2 cups of sifted Priarie Gold, 1 cup of Semolina and 3 1/2 cups of bread flour [Bouncer brand from GFS.]
This will be my pizza dough from now on. I'm sure it will do a bang-up job on Calzone