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*
- Into a small saucepan, melt butter. Stir in water. Set aside.
- 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.
- Preheat oven to 500° for about 30 minutes to get it nice and hot. Prep toppings and sauce. (Sauce recipes: tomato, pesto)
- 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.
- 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.