Growing up in the Boston area in an Italian family, I had my fair share of pizza. I love the style of pizza featured there, as wonderfully articulated by Pizzeria Regina and Maggio's. The crust is doughy, but crisp and charred. The sauce has the taste of an uncooked sauce.
When my family moved to Little Rock, Ark., in the 1970s, my sister worked at a Pizza Inn. It was there I discovered a thin, cracker-like crust, similar to what you can get at Pizza Hut.
While I enjoy the crust, it is not very filling, so I rarely order it. I recently saw an episode of Cook's Country that showed how to make St. Louis-style pizza, which boasts the cracker-like crust.
This was my second attempt. The dough was a little too heavy for my looking, but it is a start.
