Most surprising to me, François and Hertzberg recommend using a dough made with at least some amount of whole grain. This isn't just for the added nutrition; whole grain doughs have less gluten and are therefore easier to roll out.
They also recommend choosing just a few spare toppings for these cracker-thin pizzas. Too many toppings and you wind up with soggy dough in the middle. Equally important is not using to too much sauce on the pizza; François and Hertzberg use a pastry brush to get just the right amount.
For the rest of their tips and a full walk-through of the process, check out the full article:
• Secrets of a Cracker-Crust Pizza from Bread in Five
Have you had success making thin-crust pizzas?
(Images: Jeff Hertzberg)