Yes, the thin crust Pizza from Levanto, Italy is really good, and different from pizza in the USA. I have been experimenting with this recipe. I found the gooier dough with lots of olive oil in it that is hard to work with and looks funny is crispier and tastes better. When you add more flour to make it easier to work with and a prettier crust, it isn't as crispy from the delicious olive oil. So, make it however you like it! On my blog I've included my version so far, and the original version from La Picea pizzeria in Levanto:
Pizza for 4 a la Francesco from La Picea
You put 15 grams (1 TBSP) yeast in half liter (2 cups) of lukewarm water, you slowly add then 700-800 grams (3 cups or a little more) flour wheat type 0, for last it mixes 25 grams (4 tsp?) salt and a half glass of oil extravergine of olive. It waits that the mixture becomes the double one, then you stretch the thin pasta in a greasy baking-pan of oil, then you add the tomato and other ingredients. To put the pizza in oven for about 20-25 minutes to 200-220 degrees (400 Fahrenheit), only at the end to add the mozzarella and to still cook 5 minutes. Also the salmon must be assistant only at the end.
I hope that comes good, but when you will return to find you to us I will teach better the technique.
