Thursday, September 10, 2009

Thin Cracker-Crust Pizza Crust

We love to order thin crust when we have our pizza delivered. Our pizza place actually charges you 50 cents more for thin crust, which I feel like is an oxymoron, but I don't debate it with them.

So I went on the hunt for a Thin Crust recipe, and found a great tuturial at While I know that most success in the kitchen is due to technique, and not exclusively ingredients, this recipe seemed to have all the "tricks" down, and it was very educational to learn all the advantages commercial pizza makers have...I mean really, a machine that rolls your dough thinner and thinner for you? Totally unfair!

The verdict?
The overnight rising time was a bit of a change, but once it was in the bowl, it was nice to have it waiting for me right before dinner. I made this TWICE in one week. The second time, I achieved a thinner crust because I rolled the dough thinner and didn't get afraid of the extra I was cutting off...I just re-rolled them into breadsticks!

This was great and I think I'll keep using the recipe, although I might make a few ahead of time and freeze them, just to cut down the steps even further!

Thin Cracker-Crust Pizza Crust
adapted from

1 pound (or about 3 1/2 cups) high gluten flour (I ended up using approx 2 1/2 cups)
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt

For the pizza:
Pizza sauce/tomato sauce of your choice
Shredded mozzarella cheese
Toppings of your choice

In a heavy-duty stand mixer fitted with a dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Don't overmix; this type of dough should not be kneaded.
Place the dough ball in a large bowl and cover with plastic wrap. Let the dough rise in the frig for 24 hours.

When you are ready to make the pizza, preheat the oven to 500 degrees F.
Turn the dough out onto a large surface and dust with flour. Using a rolling pin, roll the dough out very thin (form a 24 inch or larger circle).

Place the dough in the pan and prick the dough with a fork to create holes all over the dough. Use the rolling pin to trim off the excess dough drooping over the sides of the pan.
Precook the crust for 4 minutes, and after removing from the oven, pop any large air pockets that might have formed. (I had parchment paper under the dough originally, but it got pretty burned in the I removed it after it had pre-baked. I didn't use parchment the second time I made this and the dough did not stick)

Add the sauce, shredded mozzarella cheese, and toppings of your choice. Continue baking on the lowest oven rack until crust is browned and crisp, about 10 to 15 minutes. Remove pizza from the oven and (if possible) slide pizza out of the cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before cutting.

Easy Cooking | Simple Cooking

1 comment: