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!