| Level: | Intermediate |
| Yield: | 1 cracker pizza |
Ingredients
- 1 ball Pizza Dough, recipe follows
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 1 teaspoon flaky sea salt, such as Maldon
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/4 cups warm (100 to 110 degrees F) water
- 2 (1/4-ounce) packages active dry yeast
- 1 tablespoon honey
- Good olive oil
- 4 cups all-purpose flour, divided, plus extra for kneading
- 2 teaspoons kosher salt
Instructions
- Preheat the oven to 500 degrees F. Place a sheet pan in the oven to heat up for 10 minutes.
- Take a quarter of the Pizza Dough, 1 ball, and roll it out to a 1/4- to 1/2-centimeter thickness. Shape it into a rough circle; whatever size and shape…happens. In pizza cracker, thinner is better! Brush the surface with the olive oil and sprinkle over the thyme, rosemary, salt, black pepper, and red pepper flakes.
- Remove the hot sheet pan from oven and turn it over so it’s flat-side up. Place the dough on this side of the pan. Bake in the oven for 2 to 3 minutes. You want some crisp, but it can go from perfect to burned quickly.
- For the dough, combine the water, yeast, honey, and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with the dough hook. Add 3 cups of the flour, then 2 teaspoons of salt and mix for about 10 minutes, slowly adding up to 1 more cup of flour to just keep the dough from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic.
- Brush a medium bowl with olive oil, place the dough in the bowl, and turn it several times to cover lightly with oil. Cover the bowl with a clean, damp kitchen towel and set aside at room temperature for 30 minutes, until doubled in size.
- Divide the dough into 4 equal parts and roll each one into a smooth ball. Place the balls on a sheet pan and cover them with the damp towel. Allow the dough to rest for 10 minutes.
- If you’ve chilled the dough, leave it at room temperature for 30 minutes to allow it to come to room temperature.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 2283 |
| Total Fat | 45 g |
| Saturated Fat | 6 g |
| Carbohydrates | 407 g |
| Dietary Fiber | 18 g |
| Sugar | 19 g |
| Protein | 58 g |
| Cholesterol | 0 mg |
| Sodium | 2034 mg |
Reviews
This is a delicious and easy appetizer. I did use a can of thin crust pizza dough, which made it even quicker and easier. Thrilled with the results. The tip about using the bottom of a sheet pan is genius! This cracker is fabulous on its own or with bruschetta or any dip.