Where did I write down the dough? It was just flour, water and yeast, but specifics are good to be able to repeat... Once baked, the crust was crisp and cracker-like. Not too doughy, so perfect.Made this one night when the fridge was bare (eating down the fresh stuff in advance of going out of town), so toppings were catch-as-catch-can leftovers bits. A bit of canned pizza sauce formed the base. Ricotta cheese and grated romano did an OK stand-in for mozzarella. Roasted earlier in the oven fresh tomato, red onion and garlic got piled on with chopped nicoise olives and anchovies. The anchovies turned out to be a bit much. The rest was a good melange.
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