Why not rolling Pin? Pizza Discuss Why not rolling Pin? in the Brick Oven Cooking forums; Pins aren't generally used on yeast leavened doughs* simply because the pressure defeats the purpose (you just waited all night ...

[Archena]

Pins aren't generally used on yeast leavened doughs* simply because the pressure defeats the purpose (you just waited all night for bubbles to form and now you wanna squish them all out?) and you end up with a poorly risen or just plain flat bread. As long as you are gentle (there's a reason rolling pins aren't power tools!) and let it rest (a good thirty minutes I would guess) you should get the crispy but not saltine consistency you're after.

Conversely, you could roll then prebake the crust ala pie crust. How you'd do that in a wood fired oven, I'm not sure. It would have to come out a lot quicker than a pizza - and they usually take ~90 seconds (going by what others have reported). If you could pull it off you should get a light yet crispy crust. If not, maybe you can find a market for leavened charcoal?

*Chemical leavening (b. soda and b. powder) rises during baking. That is why pins can be used on pastry which are usually chemically leavened.