Originally Posted by
LapLap
You must be a true traditionalist! You're describing Roman style pizza which has a very, very long history. Apparently, if you use a seed derived oil rather than olive oil you can get an even crisper base.
Interesting; most of the pizza I had in Rome (as opposed to elsewhere in Italy) was was labelled "rustica" which was about a substantial fraction of a centimeter thick and sort of a much lighter better version what gets called "sicilian" in NYC.