January 10, 2022 - 3:46pm
Buttery Cracker Crust for Pizza
This Pizza crust is so good. It deserves posting for others that may be interested. The author, "Nick57" from the PizzaMaking forum really dialed this crust in. As an idea of how popular this pizza crust is, at this time there are 441 post and the thread has been read 131,060 times!
If super thin and crackly, crispy crust is your thing, I recommend giving this one a try.
By the way - the addition of butter is my tweak. IMO, it ramps up the flavor and texture even more.
Danny
Share
Dan, thanks, I have been looking for a crispy pizza recipe, and all I found were ones that were more like crackers. I will try it soon.
Did you use the dough blade for your food processor or the usual sharp one?
The sharp metal blade.
Another thing. I use a 12 cup food processor. Mixing 2 doughs at once is a bit much for the processor, so only 1 dough is mixed at a time. They are quick and easy, though.
line 28. After getting over my initial fear of the spreadsheet, I was wondering if line 28 (repeat of oil on line 27) is butter, a typo or is butter is part of the oil? Butter is not listed but mentioned as cubes in the directions.
Thank you, Mini
Butter is line 28. 8 need to correct this and repost the image.
Update - spreadsheet image that excluded "Butter" title is fixed.
It would be great to get a cracker crust at home. Some of the ones available around here do not seem yeasted. I am going to try this next the time I make pizza after I use the dough I just made. Does the butter give the crust more hollow spots besides adding flavor?
Don
Yes the crust is flaky, but not like a pie crust. It really improves the flavor. I made 2 pizzas this week. The one without butter can’t compare to the one with.
If you give this a try, let us know what you think.
Are you still guiding?
If so, how is business affected by Covid?
I hung up the oars and only fish for pleasure now. Covid wasn’t hard on business but it took a lot of the fun out of it. I retired last year and we have moved back to the Midwest to be near family and shorter winters. It has taken us a while to get settled in and for me to figure out how to bake in yet another kitchen.
The cracker crust at the local pizza joints used to be excellent around here but now it is not as good as I remember it. The baking regimen for this recipe is quite specific. Are there any other tricks you have found? Tomato sauce looks like a no-no or can you put it on top of the cheese? I will post my results when I give it a go.
Don
If you par-bake the crust any topping will work well. But with this type pizza, less is best. Just the crust without any toppings is a treat to eat. If par-baking, don’t forget to dock the crust.
The one BIG thing about making this crust is that it should be very crumbly when pushing it together and wrapping in the plastic wrap for retarding. It is nothing like the doughs we are used of. It is more like a pie crust. You don’t want to form any gluten when mixing and rounding up to retard. The crust is rolled out and not stretched. It is never kneaded.
The PizzaMaking forum link has loads of helpful information.
Let me know if you have any questions.
Hi Dan--glad to see you're still trying new things! I checked out the new Modernist Pizza from the public library, and boy, I'm glad I didn't buy it. Beautiful books, but nothing tremendously groundbreaking, and not as deeply researched as the price tag might indicate. I'm bookmarking this cracker crust to try over the coming stretch of cool weather. Pizzamaking forum is quite a rabbit-hole of info, isn't it?
It was easier to make than expected but my results were not quite right. The crust rolled out well but I didn’t get enough bubbles and blisters during the pre bake. Perhaps I should have let it proof on the counter before putting it in the oven. It was a nice thin and crispy pie but not the cracker crust I was hoping for. Maybe I didn’t roll it out thin enough but I had a lot of dough left after cutting out one 16 inch pie. I used olive oil but maybe the corn oil the author used would work better.
Don