Helping Creative People Create

Cracker-thin Pizza Crust Recipe

If you like thin crust pizza, this recipe will change your life.

I’ve had an affinity with cracker-thin crust pizza for a while now, thanks to my family’s love for a local pizza joint called Johnny C’s.

Now, this isn’t a regular thin crust pizza like you’d find at Pizza Hut. It’s thinner, and it’s crispier as well.

While Johnny C’s uses a unique blend of cheeses that I can’t figure out, I was able to (almost) duplicate their famous crust. The crust requires no yeast, which means you can whip it up without needing to wait in the dough to rise, which is also handy.

I’ve made this about half a dozen times, and both friends and family can’t get enough of it.

Ok, here it is:

Yield: A single 12″ pizza crust (approximately)

  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 T water
  • 1 tablespoon olive oil

Pre-heat the oven to 475 F. Mix ingredients together and knead. Clear out a counter and roll the dickens out of the dough until it’s around 1/4 of an inch think. (At this point I can pretty much see the counter through the dough it’s so thin.)

Add a bit of flour (or oil) to a cooking stone or pan, and lay the dough out. Pre-cook the crust for ~5 minutes until the crust bubbles up with air pockets. (This is where the magic happens.)

Remove from the oven and add your desired toppings (anything!). Place back into the oven and cook for a wildly varied amount of time, all dependent on how many toppings you put on. I find it’s usually at least another 7 minutes, often much longer.


Note: I usually double the recipe and make two pies at a time, but do what you want with it!

Leave a Comment

{ 7 comments… read them below or add one }

The Reader January 25, 2015 at 4:00 pm

It is deeeeeeeeeelicious and so easy, perfect cracker crust I have been looking for for years. Thank you.


Z May 22, 2016 at 11:23 pm

WOW thank you so much for this recipe. I first made it about a week ago and have made it a couple times since. SO EASY and so delicious.


Hroth521 May 27, 2016 at 4:30 pm

I have been looking for a cracker thin crust for years. This is it. Thanks.


Saphira June 5, 2016 at 1:23 pm

Nice crust, now let’s talk cheese. I believe the cheese you are looking for is from St. Louis, whose cracker crusts and Provel blended cheese predate all California comers back to 1940s as the Midwest incarnation hails from The Hill in St
Louis where Italian immigrants first settled im the west. You can get blocks of Provel most reasonably priced and shipped from Amazon Prime but Imo’s in StL also sells it. Here’s some info on Provel


clint November 4, 2016 at 5:49 am

This crust is fantastic. It’s so much better than frozen pizza. It’s better than store bought crusts and mixes. It’s better than a lot of delivery joints, too.

Thanks so much for posting this recipe. It’s easy to make and tastes F’n great.


Glen Stansberry November 4, 2016 at 10:20 am

Thanks Clint! Glad it worked out so well.


John March 27, 2017 at 10:30 am

Can you please translate 1/4 cup plus 1 T water means? Is just a 1/4 cup of tap water? Not sure what the plus 1 T means. Thanks