This Cracker Crust Pizza recipe is simple to make by hand or with a stand mixer. Use your favorite sauce and toppings; it yields a consistently thin, crisp, and tasty crust every time.
Serve with cheesy Garlic Fingers for a crowd-pleasing pizza night.
đ What is Cracker Crust Pizza?
Cracker crust pizza is defined by an ultra-thin, cracker-like base that bakes up crisp and light. Itâs closely associated with Midwestern pizza styles, notably St. Louisâstyle pizza. Instead of yeast, this dough relies on baking powder as the leavening agent, which produces a flat, crunchy texture rather than a fluffy, breadlike crumb.
đ€ The Secret To A Crispy Crust
A few simple choices create that signature crispness:
- All-purpose flour gives the right balance of gluten for a firm, cracker-like dough. Bread or high-gluten pizza flour tends to make a chewier crust.
- Baking powder is the leavening agent here. It creates a slight lift without the chewiness or fermentation flavor of yeast.
- High oven temperature is essential. Preheat your oven to 500°F (or as hot as it goes) for at least 20 minutesâespecially if using a pizza stoneâso the surface is searing hot and the crust crisps quickly.
đ§ Ingredients
- Flour: 2 cups all-purpose flour. Whole wheat can be used but will need extra water.
- Baking powder: 2 teaspoonsâcheck that itâs fresh.
- Salt: œ teaspoon to season the dough.
- Water: 8â10 tablespoons, added as needed depending on flour and humidity.
- Olive oil: 2 tablespoons in the dough; you can substitute melted butter or a neutral oil if preferred.
- Pizza sauce: store-bought or homemade.
- Toppings: mozzarella is used here, but choose whatever you likeâdonât overload the pizza or the crust can get soggy.
đȘ Instructions
STEP 1: Place a pizza stone in the oven if you have one and preheat to 500°F for at least 20 minutes. If you donât have a stone, preheat the oven to 500°F with a baking sheet inside.
STEP 2: In a stand mixer bowl or a large mixing bowl, whisk together the flour, baking powder, and salt. Add the olive oil and 8 tablespoons of water. Mix on low with the dough hook until a ball forms, adding more water a tablespoon at a time if the dough is dry.
STEP 3: Knead the dough in the mixer on medium-high for about 5 minutes. If kneading by hand, work it 10â12 minutes until smooth and elastic. Divide the dough into two equal portions (or keep it whole for one large pizza) and let rest for 15 minutes.
STEP 4: Working with one dough portion at a time, roll it between two sheets of parchment paper until itâs very thinâabout 1/8″ or thinner. Peel off the top parchment sheet.
STEP 5: If using a pizza stone, leave the bottom parchment under the crust, add sauce and toppings, and transfer the pizza with the parchment directly onto the hot stone. If youâre using a baking sheet or pizza pan, remove the bottom parchment, place the dough on a greased pan, then add sauce and toppings.
STEP 6: Bake for 8â10 minutes, until the cheese is melted and just starting to brown and the crust edges are golden and crisp. Remove from the oven, slice, and serve.
Enjoy that satisfyingly thin and crunchy crust!
đ„Ą Storage & Leftovers
Storing: Keep leftovers in an airtight container or wrapped tightly in the refrigerator for up to 3 days.
Reheating: Reheat in a 400°F oven for 5â7 minutes to restore crispness. Alternatively, air-fry at 400°F for about 2 minutes for a quick, crunchy reheat.
đ Recipe
Cracker Crust Pizza
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- œ teaspoon salt
- 8 to 10 tablespoons water
- 2 tablespoons olive oil
Instructions
-
Place your pizza stone in the oven and preheat to 500°F. If you don’t have a pizza stone, preheat the oven to 500°F.
-
In a bowl, whisk flour, baking powder, and salt. Add olive oil and 8 tablespoons water. Mix until a ball forms, adding more water if needed.
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Knead the dough in a mixer for 5 minutes or by hand for 10â12 minutes until smooth. Divide and rest for 15 minutes.
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Roll each portion between parchment sheets until very thin, about â ” or less. Remove the top parchment.
-
If using a pizza stone, leave the bottom parchment, add sauce and toppings, and transfer to the stone. If using a pan, remove the parchment and transfer the dough to a greased pan before topping.
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Bake 8â10 minutes until cheese is melted and crust edges are golden. Slice and enjoy.
Notes
Nutrition
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