Recipe courtesy of Jennifer Garner
Pizza Cracker
- Level: Intermediate
- Yield: 1 cracker pizza
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2283
- Total Fat
- 45
- Saturated Fat
- 6
- Carbohydrates
- 407
- Dietary Fiber
- 18
- Sugar
- 19
- Protein
- 58
- Cholesterol
- 0
- Sodium
- 2034
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
Pizza Dough:
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
Directions
- 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.
Pizza Dough:
- 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.
Cook’s Note
Use leftover dough for, well, pizza. The remaining dough can be refrigerated for up to 2 days.