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Message: [QUOTE="storrsroars, post: 3559136, member: 2500"] So I'm working on a Colony knockoff. Use an oiled pan, oil the stretched dough, slide off from pan during final couple minutes of baking and finish directly on rack. Produced a very thin crust with integrity. Not quite the flavor profile yet, but getting closer. [ATTACH type="full"]54590[/ATTACH] I didn't have a ruler handy, but the crust thickness is slightly more than the edge of a quarter, but less than a quarter and dime together. [/QUOTE]