knowing that you live in the msp area I can recommend Holy Land's garlicky pita bread (store on Central ave but also found in Cub, etc.). It is something that is always in my fridge at home as well as my backcountry pack. It is not a "from scratch" type but I prefer simple on the trail. Just put it above some mellow coals with some sauce, cheese and you favorite toppings, cover with a pan lid, and you are in buisness.

thebutcher

In my younger days I used to be a manager at a pizza resturant that specialized in thick crust.  They wanted to expand to crisp crust as well.  It's harder than you think.  To really get the typre of crust you want you need a classic pizza oven or a pizza stone.

However, our place did have a moderate amount of success with our equipment, though it still wasn't "classic crisp".  First use a little more warm water.  You want a very sticky dough.  Then roll (or throw) your dough so it is very thin. Sprinkle corn meal on the bottom.  Then we placed the dough on a pizza screen.  The screen allows the moisture to escape better rather than getting trapped in the dough. I don't know if you can get one to fit your Outback Oven.  Then get your oven hotter than normal for the baking.

That should help and get you closer to what your looking for.  Otherwise find a flat stone and build a fire under it and an oven around it. 

Thank you to all! I will be running some experiments in the backyard with the kiddies!