1. says:

    February 3, 2016 at 7:09 am

    Hello! This looks yummy and definetly something I would like to try. Out of curiosity, have you tried making it with whole wheat flour. Do you think that would rock out the same or would the texture be different!

  2. says:

    February 3, 2016 at 7:11 am

    Oh gosh…I need to re-read my comments before posting…sorry! I meant to say..would that ‘work out’ the same or would the texture be different? My iPad took over my spelling..lol..

    • tworedbowls says:

      February 10, 2016 at 10:44 am

      I like the idea of pizza crusts rocking out!! 🙂 I’m sorry to say that I have no idea how whole wheat flour would work here because I’ve never tried it, but I feel like it should work! I imagine it might need a bit more water if you use 100% whole wheat, but perhaps you could try 50/50 whole wheat and regular first, and then adjust from there? This is all guesses, though. If you try it, I would absolutely love to hear how it goes! Thank you so much for stopping by, Colleen!

  3. says:

    February 3, 2016 at 8:00 am

    We make lots and lots and lots of pizza dough. We certainly don’t like the really thick bready type crust — you can’t taste the delicious toppings. If we want bread we make bread. This is a very interesting crust. We look forward to making the crust. Your toppings are very interesting!! 🙂

  4. says:

    February 3, 2016 at 3:04 pm

    Ugh, and this is one of the big reasons I hate dairy free… curse you pizza. Looking good – love the photography, Apple wouldn’t have been my first choice for a pizza

  5. says:

    February 3, 2016 at 5:39 pm

    yussss to thin crust! although most places didn’t generally serve it, i grew up eating it. me and my mom would always get the margherita pizza with fresh basil – yum. LOVE these greens and the addition of apple! sounds like the perfect balance of meaty, cheesy, fresh, and crisp! going over to west elm now 🙂 so happy to see your beautiful work over there, lovely. xo

  6. says:

    February 4, 2016 at 11:28 am

    I can’t tell you how many nights I want to make pizza (like NOW) but then haven’t done the overnight rise and I refuse to eat traditional pizza dough that hasn’t sat for at least 24 hours because I take my pizza seriously. But this. This just might solve all my problems! Perfect for nights when I don’t plan in advance. Love it, Cynthia! (And yes to eating seven more slices…)

  7. says:

    February 5, 2016 at 6:51 pm

    Yo, crackuh! This looks so good! Who knew thin crust could be this simple?? I’ve always been the thin-medium (does that make sense?) type of pizza eater like the ones I grew up on in Argentina…but once in a while that thin crunch is so perfect.

  8. says:

    February 7, 2016 at 12:29 pm

    I always prefer thin crust pizza. I do like thick crusts on occasion, but I like the delicate crunch of a well made thin crust, and it’s so much less… heavy. Which means I can eat more pizza.

    • tworedbowls says:

      February 13, 2016 at 9:54 am

      Hi Aubrey! I just plunk the parchment onto the cast-iron skillet and bake the pizza on the parchment — no need to slide it out. Hope that helps!

      • says:

        February 13, 2016 at 1:25 pm

        Ah! Yes! Awesome! I looked at the pictures of your pizza and assumed you had baked it without the parchment. I can TOTALLY leave it on the parchment! Any issues with the final pizza sticking to the parchment paper?

  9. says:

    February 15, 2016 at 3:36 pm

    This crust is so good! I have a yeast dough I really like but sometimes you just want that thin crispy crust. 🙂 I did 1.5x the recipe but next time I’ll double it for our family of 4 since my husband and I were basically fighting over the last piece (I mean, our girls may be 1.5 and 4 but they can put down some pizza – especially when it’s this good!). And I’ll probably experiment with using half whole wheat flour, too, to see if I can get away with it. Thanks for sharing the recipe!

  10. says:

    February 27, 2016 at 9:31 pm

    This pizza was amazing!!!!!! When I lived in milano there was a place called Spib down the street from me and they served thin crust cracker style pizza it was such an amazing reminder of my time there. I will definitely make this recipe again! Thanks for sharing.

  11. says:

    March 7, 2016 at 3:18 pm

    Gawd! The photography on this is so inviting. Thank you, and such an easy recipe. I love thin crusts and always struggle to get that cracker texture. This was the best I’ve tried.

  12. Amber H. says:

    March 11, 2017 at 5:34 am

    Thank you for the recipe. We moved to a Southern state that knows nothing about pizza. We’ll try it this weekend.
    Back home we had restaurant that specialized in a “Chicago” style pizza that was delish. The secret was in the dough. It wasn’t a thick, bready, chewy crust; instead it was a relatively thin (1/8″) crispy, almost cracker consistency bottom crust. It was a 1-1/2 to 2″ deep pie that was mostly cheese and toppings. The sides were molded and folded into the black Chicago pizza pan to double the thickness of the bottom. We’ve been looking for a crisp pizza dough recipe to try as a Chicago pizza. I think this may work.

  13. Sandy Henderson says:

    April 4, 2017 at 12:25 pm

    Jus put crust in oven on top of pan…topped with Alfredo pesto and parm. Can’t wait! Also added herbs to the dough

say hello!