The Cracker Crust Pizza
Cracker crust pizza is thin. Like, really thin. It's crispy from edge to edge, it snaps when you bite into it (hence the name), and it's the kind of crust that doesn't fight for attention with your toppings.
Equipment
- A rolling pin
- A pizza stone or a heavy baking sheet
- A pizza peel (or a flat cookie sheet works too)
- A fork or pastry cutter for docking the dough
Ingredients
2 cups all purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
• 2/3 cup warm water
2 tablespoons olive oil, plus more for brushing
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella
Toppings of your choice (pepperoni, mushrooms, onions, whatever you love)
Cornmeal or semolina, for dusting
Instructions
- How to Make Cracker Crust Pizza
- Preheat your oven to 475°F, with the pizza stone inside, for at least 30 minutes.
- 2. In a mixing bowl, combine the flour, sugar, salt, and baking powder.
- Add the warm water and olive oil, then mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 2 minutes, until smooth.
- Roll the dough out as thin as you possibly can. You're aiming for something close to 1/8 inch thick.
- Transfer the dough to a pizza peel dusted with cornmeal, or a flat baking sheet.
- Dock the dough all over with a fork.
- Pre bake the crust for 5 minutes, just until it starts to set.
- Add a thin layer of sauce, followed by cheese and your toppings.
- Bake for another 8 to 10 minutes, until the crust is deeply golden and the cheese is bubbling.
- Let it rest for 2 minutes before slicing. This helps everything set so your slices hold together.