Thin 'N Crispy Pizza + Wine To-Go | @thefauxmartha

Shattered flaky thin crust. Handheld pizza. Familiar. The crack of a perspiring can. Crisp white wine. Obligatory cheers. New. Wrinkled white tablecloth. Unpretentious picnic table. Collected flowers. Random vases. Unbreakable plates. Just right

Thin 'N Crispy Pizza + Wine To-Go | @thefauxmartha

post-diverSeven Daughters

This post was created in an ongoing partnership with Seven Daughters Wine. They’ve just added Moscato in a can to their line up. It’s not your mama’s moscato. It’s the perfect sweetness, as in not too sweet.

Thin 'N Crispy Pizza + Wine To-Go | @thefauxmartha

Familiar—a thin ‘n crispy pizza crust reimagined from my yesteryears. From Friday nights in middle school. Pizza Hut delivered. Thin ‘N Crispy. Extra cheese. Always. TGIF. Boy Meets World. Step by Step. Dinosaurs. 4 slices. Probably one too many. Crackery crust with a hint of butter. Red cans of Coca-cola Classic. Parmesan cheese packets. We didn’t know any better.

Thin 'N Crispy Pizza + Wine To-Go | @thefauxmartha

New—wine in a can. Tall and slim. Seven Daughters Moscato Veneto. Sweet enough but not too sweet. Crisp. Quenching. For now or later. For here or to-go. Picnic ready. Beach perfect. Corkless. We know better now.

Thin 'N Crispy Pizza + Wine To-Go | @thefauxmartha

Just right. If summer Saturdays could look a certain way, they’d look like this. A homemade thin crust. No forethought, no rise, and barely a knead. Light but so flavorful. And as crisp as a can of white wine. A can! Seven Daughters, you’ve made me a four-pack girl. I’m talking about beverages of course.

Thin 'N Crispy Pizza + Wine To-Go | @thefauxmartha

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Thin ‘N Crispy Pizza Crust

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  • Yield: 2 pizzas 1x


Thin and crispy, no-rise, cracker crust. Don’t look, there’s butter in the crust.


  • 4 tbsp. unsalted butter
  • 1/2 c. +1 tbsp. water
  • 2 c. unbleached all-purpose flour
  • 1 tsp. heaping kosher salt
  • 1 tsp. SAF instant yeast*


  1. Into a small saucepan, melt butter. Stir in water. Set aside.
  2. Into a large bowl, stir together flour, salt, and yeast. (If using something other than instant yeast, see note below.) Add butter mixture to flour mixture and stir together until evenly combined. If your bowl is large enough, knead for 1-2 minutes in the bowl or on a lightly floured work surface. Cut in half and form into two dough balls. Set aside.
  3. Preheat oven to 500° for about 30 minutes to get it nice and hot. Prep toppings and sauce. (Sauce recipes: tomato, pesto)
  4. On a lightly floured surface, roll dough out until it’s 1/8″ thick. If crust sticks in any parts, add a bit more flour. Place crust directly on a baking sheet (skip the parchment paper). Using a fork, prick the center of the crust a couple times to keep the middle from puffing. Place in oven and partially bake for 4-5 minutes.
  5. Remove and add a thin layer of sauce and toppings. Bake for an additional 4-5 minutes. Cut and serve with a can of Seven Daughters Moscato. A can!


I prefer SAF instant yeast compared to rapid rise, what you can typically find in the grocery store. It’s an order from Amazon, but it lasts a very long time in your fridge. It’s also highly dependable. No heat activation required. Just add it into the mixture! If using rapid rise yeast, be sure to activate the yeast first in the warm water. The water should be warm to touch (110°), not hot. Yeast will proof and expand on the surface of the water. Add to butter mixture and continue with recipe as stated.

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