Cracker Thin Crust Pizza

Timeline for one pizza

How long before you eat each step starts, as the PieForge app plans it for one pizza. The sauce is made at the start, alongside the dough, and the dough then spends the day in the fridge.

Want these as clock times? Pick the time you want to eat and the planner shows every step on your own clock.

Oven Settings

Ingredients

Dough

• 223 grams unbleached all-purpose flour (Ceresota or King Arthur)
• 128 grams room temp water
• 3g Kosher salt
• 2g sugar
• 9g semolina flour
• 1.2g Red Star active dry yeast

Sauce & Toppings

• 120-125g Base Pizza Sauce (See Base Pizza Sauce recipe)
• 8-10 oz Low-moisture mozzarella (Grated)
• Italian Sausage or Hormel Cup & Crisp Pepperoni, to taste

Base Pizza Sauce

• 28 OZ can Whole plum tomatoes w/ basil ((IE Alta Cucina, Cento) or 7/11 ground tomatoes)
• 1 real garlic clove Garlic (or as a backup 1.3g McCormicks Garlic Powder)
• 5.3g Kosher Salt
• 0.4g Oregano
• 0.2g Thyme
• .2g Red Pepper Flakes
• 3.6g Sugar
• 1g Onion Powder

Step-by-Step Instructions

Dough

1. Combine flour, semolina, and salt in mixer bowl.

2. Heat up half of the water to 100°F.

3. Float sugar and yeast on warm water for 5 minutes.

4. Add yeast mixture and remaining cold water to dry ingredients.

5. Mix in KitchenAid for 5-7 minutes, until ingredients come together.

6. Ball up dough and cover in bowl.

7. Counter-rise for 4–6 hours OR refrigerate for 12 hours to 2 days, then let warm at room temperature until relaxed enough to roll (about 1–2 hours for this thin dough).

To Prepare Pizza

1. Preheat oven with deck/stone to 550°F. Give the stone 45-90 minutes after preheating to fully heat up.

2. Grate 8-10oz low-moisture mozzarella cheese.

3. Sprinkle cornmeal or semolina on the bench or workspace (instead of flour). Set the dough down and press or roll out until it is about 1/8" thick (it will rise a little in the oven).

4. Dock the dough to degas it.

5. Par-bake the crust for 2 minutes, just until there is a little color on the bottom.

6. Pull out the crust and spread Base Pizza Sauce with a ladle.

7. Lay down sausage or pepperoni to cover the sauce.

8. Add any vegetables or other wet toppings.

9. Cover the toppings liberally with mozzarella cheese.

10. Sprinkle a little oregano or basil on top of the cheese.

11. Bake for about 12 minutes directly on the stone, until crisp and browned (check from 10 minutes; ovens and topping loads vary).

12. Remove from the oven onto a porous surface such as cardboard or paper towels, then cut into 2"–4" squares. Let stand 5–7 minutes, then serve.

Base Pizza Sauce

1. Blend tomatoes w/ an immersion blender or break up by hand.

2. Add all ingredients into a skillet and simmer to reduce 20-25 minutes, until it thickens up and dragging spoon through sauce leaves a trail.

3. Use 150-180g sauce per 16-inch pizza (115-140g for 14-inch), spread almost to the edge. Serve on pizza at room temp.