Thin Cracker Crust Pizza
Savor the irresistible crunch and bold flavors of homemade Thin Cracker Crust Pizza, the ultimate choice for pizza lovers craving a light and crispy base. This recipe delivers restaurant-quality results with its ultra-thin dough, perfectly balanced by a golden, cracker-like texture. Made with simple pantry staples like all-purpose flour, olive oil, and instant yeast, the dough comes together effortlessly and requires just a brief resting period. Baked to perfection on a scorching pizza stone or baking sheet, this crust provides the perfect canvas for your favorite toppings, from classic pepperoni to a medley of fresh veggies. Ready in just 30 minutes, this quick and easy pizza recipe is perfect for weeknight dinners or casual gatherings, guaranteeing delicious results every time.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 120 milliliters Water
- 1 teaspoon Instant yeast
- 2 tablespoons Cornmeal
- 120 milliliters Pizza sauce
- 200 grams Shredded mozzarella cheese
- 100 grams Toppings of your choice (pepperoni, vegetables, etc.)
Instructions
In a mixing bowl, combine the all-purpose flour, salt, and instant yeast.
Add the olive oil and water to the dry ingredients and mix until the dough comes together.
Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
Cover the dough with a clean cloth and let it rest for 15 minutes.
Preheat your oven to 250°C (480°F) and place a pizza stone or inverted baking sheet in the oven to heat up.
Divide the dough into two equal portions. Roll out each portion as thinly as possible into a round or rectangular shape.
Sprinkle a sheet of parchment paper with cornmeal. Place the rolled-out dough on the parchment paper to prevent sticking.
Spread a thin layer of pizza sauce over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese evenly over the sauce.
Add your desired toppings, such as sliced pepperoni, bell peppers, onions, or olives.
Carefully transfer the parchment paper with the pizza onto the hot pizza stone or baking sheet in the oven.
Bake for 8-10 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes before slicing and serving.
Repeat the process with the second portion of dough if needed.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 6363 mg | 277% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 9.0 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1549 mg | 119% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
