Trade Secrets: Make a Cracker-Thin Pizza

With the discovery that my oven can go hotter than 450°F, I am newly obsessed with making pizza at home. My lastest quest: cracker-thin crust. Zoë François and Jeff Hertzberg, the culinary minds behind Artisan Pizza and Flatbread in Five Minutes a Day, share a few secrets of the trade.

Most surprising to me, François and Hertzberg recommend using a dough made with at least some amount of whole grain. This isn't just for the added nutrition; whole grain doughs have less gluten and are therefore easier to roll out.

They also recommend choosing just a few spare toppings for these cracker-thin pizzas. Too many toppings and you wind up with soggy dough in the middle. Equally important is not using to too much sauce on the pizza; François and Hertzberg use a pastry brush to get just the right amount.

For the rest of their tips and a full walk-through of the process, check out the full article:

Secrets of a Cracker-Crust Pizza from Bread in Five

Have you had success making thin-crust pizzas?

Related: Weeknight Dinner: How to Make Pizza on the Stove Top

(Images: Jeff Hertzberg)