Hey all. Here in Vancouver, we have some great rustic pizza/flat bread restaurants that have my favourite type of pizza crust. Thin, crispy, and slightly wheaty. For the longest time, I have tried many recipes, attempting to recreate this type of crust at home. I just had an epiphany while eating a toasted piece of my yesterday's baked Tartine bread. The crust that I have been trying to recreate is very close to the texture and crispness of the crust on the toasted Tartine loaf! That dark brown/black bottom crust, with a hint of sour.