Thin Cracker Crust Pizza Recipes

EASY THIN CRUST PIZZA RECIPE FROM SCRATCH

Steps:

• Mix the yeast with water, add the sugar and keep it closed for about 10 minutes so the yeast will dissolve in the warm water.
• After 10 minutes, the yeast mixture should look frothy and its ready to be used, gently stir the contents before using.
• In a large bowl, mix together the flour and salt until the salt is evenly mixed with the flour.
• Add the olive oil and yeast mixture to the flour, mix everything well until well combined.
• Knead the flour with your hands, it will turn out to be sticky than regular dough mixture for pizza, but that's okay we will work on it!
• Once you knead the flour well to form the dough, keep the dough closed for about 2 hours until the dough rises well. If you are in a hurry you may reduce the rising time, but the dough will be better and the crust will be really elastic and stretch if you give this time for the dough to rise.
• After a couple of hours of rising the dough, open the bowl and gently press the dough with your hands and form two balls of dough, as we are making two pizza crusts using this dough.
• Lets work on the first pizza crust now, using the first dough ball. But before starting to work on the first pizza crust, let's preheat the oven. The oven needs to be really hot or the pizza won't be baked perfectly. We want perfectly baked pizzas so just preheat the oven early enough so the oven will be really hot enough for the pizzas to be baked.
• Preheat the oven to 500 degree Fahrenheit. I preheated the oven for at least about 15 minutes in advance.
• Transfer the first dough ball to a flat surface lined with parchment paper (I used aluminium foil) and dusted with little cornmeal.
• Just roll the dough ball in the cornmeal on the surface which will easily get rid of the stickiness of the dough ball.
• Gently press down the dough ball with your hands.
• Now stretch the dough from all sides using your hands, you can make rectangular or round pizza crust just by stretching with your hands. Give breaks of few minutes in between and stretch the dough from all sides until you get the right thickness for your pizza crust. The more you stretch the dough, the more thinner your pizza crust will be. And with this dough, the stretching is so easy to do!
• Once you have stretched the crust per your liking, transfer the crust to the pizza stone or a large baking sheet greased with olive oil (I lined the baking sheet with foil and then greased it).
• Once the oven is preheated and really hot, lets start adding the toppings to the pizza crust in the pan or pizza stone.
• Gently spread about 3 tablespoons of sauce ( the amount of sauce and cheese given in the ingredients section is for two pizza crusts) on top of the pizza crust, leaving a little space around the edges.
• Add about 1 cup of shredded mozzarella cheese (the remaining one cup of cheese is for the second crust) on the crust over the layer of the sauce. Make sure to add the cheese evenly, but you may add a little more in the middle of the pizza if you wish.
• Bake the pizza in the preheated oven (use the lower rack) for about 10 to 12 minutes or until the cheese is melted and bubbly and the crust is lightly golden color.
• Transfer the pizza from the hot oven, as soon as it is baked, as we don't the pizza to be over baked. Give a few minutes and slice the pizza while it is still hot. Enjoy the delicious thin crust cheese pizza for lunch or dinner!

THIN CRACKER CRUST PIZZA

Steps:

• In a heavy-duty stand mixer (e.g., KitchenAid) fitted with 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 of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
• Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
• Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
• Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
• Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.

THIN-CRUST PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
• Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
• Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.