Cracker-style thin crust pizza!

3.9 from 8 reviews

makes two 10-inch thin crust pizzas or one 14-inch. Based on recipes by Lottie + Doof and King Arthur Flour.


  • 1 cup plus 1 tablespoon (approximately 135 grams) all-purpose flour, plus more as needed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 6 tablespoons water
  • 2 tablespoons canola oil
  • 1/2 teaspoon honey (or sugar)


  1. Whisk together the flour, salt, and baking powder in a medium bowl. In a small bowl or measuring cup, whisk together the water, oil, and honey. Pour the water mixture into the flour mixture and stir until a dough comes together. Switching to your hands, knead the dough until smooth and supple, about 5 minutes. Divide the dough into two equal pieces (or leave as one, for one larger pizza), shape each one into a round disk, cover with a cloth, and let rest on a board for 30 minutes.
  2. Preheat the oven to 500 degrees with a pizza stone or cast-iron skillet (turned upside down, if you like) inside.
  3. Working with one portion of dough at a time, roll a dough disk between two pieces of parchment paper into a round that is about 10-inches in diameter. Peel off the top layer of parchment. If you like, brush lightly with olive oil (I often forget this step, so I’ll go ahead and say it’s optional), then spread with sauce and your choice of topping. (Here’s one we’re liking lately!)
  4. Using the parchment paper, transfer the pizza to the pizza stone in the oven. (I place the parchment directly on the stone–no need to slide the crust off the parchment paper.) Bake until browned on top and slightly charred on the edges, about 10 minutes. Enjoy!