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Thin Cracker Crust Dough

Makes Four (4) 12" Pizzas


550°F - 600°F

cook time

3 mins - 4 mins


600g (4 cups) Manitoba Type 0 Flour or High Protein Bread Flour
330g (scant 1 1/3 cups) warm water
24g (1 TBSP and 2 tsps) Extra virgin olive oil
14g fresh yeast or 5g active dry yeast
12g (1 TBSP) salt

In a large mixing bowl, add the water and yeast. If using fresh yeast, mix well. If using active dry yeast, let bloom. Then add flour and mix with a spatula. When the flour has absorbed the water, add the salt and mix. Then drizzle in the olive oil and mix well.
Turn dough out onto a floured work surface. Knead until you have a smooth, dough - it will be a little stiffer due to the lower hydration level.
Once done, place dough in an oiled bowl, cover tightly, and refrigerate overnight.
Fire up your Cru oven and build a nice, hot fire.
Take the dough out of the fridge and let it rest for 2-3 hours at room temperature.
When you're ready to cook, turn the dough out onto a surface sprinkled with semolina flour. Sprinkle more semolina flour onto the dough's surface. Using a rolling pin, roll out the dough into a circle. Then switch to a notched rolling pin and roll out dough until very thin (but still able to fit onto your pizza peel).
Top pizza with your choice of toppings and cook in your Cru oven for 3 to 4 minutes, until the bottom is crisp.
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