For a year, I have been the route with the best books, internet sites, conversations with authorities (King Arthur); have altered everything you can name (hydration, baking temperature, Pizza store and Lodge pot, spraying and not, baking time, etc. etc. etc.  AND, STILL produce thick, chewy (trip to the dentist) crust!  After trying all the best books/methods, I am now finally going simple (Artisan Bread in 5 Minutes a Day).  Does anyone know what REALLY works for thin, crispy crust???  Thanks much.  Jim Burgin