Ciccio Pizza (Cracker-Thin Cheese Pizza)
Ciccio Pizza (Cracker-Thin Cheese Pizza)
Ingredients
For the Cracker-Thin Pizza Dough
- 1/2 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/2 cups all-purpose flour, , plus more for dusting
- 1/2 teaspoon salt
- 1 tablespoon olive oil, , plus more for greasing
- 1 tablespoon cornmeal, , for dusting
For the Vibrant Red Tomato Sauce
- 1 can canned crushed tomatoes, (15 ounce)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping
- 1 1/2 cups low-moisture mozzarella cheese, shredded
Instructions
- 1
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the yeast mixture and 1 tablespoon of olive oil. Mix with a sturdy spoon or your hands until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not sticky.
⏱️ 7 min
- 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 hour to 1 hour 30 minutes, or until it has doubled in size.
⏱️ 60 min
- 5
While the dough is rising, prepare the tomato sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Pour in the canned crushed tomatoes. Stir in the chopped fresh basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 7 min
- 7
Preheat your oven to 500°F (or its highest setting) with a pizza stone or steel placed inside. Allow it to preheat for at least 30 minutes to ensure it's scorching hot.
⏱️ 30 min•🌡️ 500
- 8
Once the dough has risen, gently punch it down to release the air. Lightly dust a pizza peel or a flat baking sheet with cornmeal. Transfer the dough to the prepared peel and, using your hands or a rolling pin, stretch and shape the dough into a 12-14 inch round, making it as thin as possible for a cracker-thin crust.
⏱️ 5 min
- 9
Evenly spread the vibrant red tomato sauce over the stretched dough, leaving a small border for the crust. Sprinkle the shredded low-moisture mozzarella cheese generously over the sauce.
⏱️ 2 min
- 10
Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and slightly browned.
⏱️ 12 min•🌡️ 500
- 11
Remove the pizza from the oven using the pizza peel. Let it cool on a cutting board for 2-3 minutes before slicing and serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ciccio Pizza (Cracker-Thin Cheese Pizza)
Ingredients
For the Cracker-Thin Pizza Dough
- 1/2 cup warm water, (105-115°F)
- 1 teaspoon active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/2 cups all-purpose flour, , plus more for dusting
- 1/2 teaspoon salt
- 1 tablespoon olive oil, , plus more for greasing
- 1 tablespoon cornmeal, , for dusting
For the Vibrant Red Tomato Sauce
- 1 can canned crushed tomatoes, (15 ounce)
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 cup fresh basil leaves, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping
- 1 1/2 cups low-moisture mozzarella cheese, shredded
Instructions
- 1
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the yeast mixture and 1 tablespoon of olive oil. Mix with a sturdy spoon or your hands until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not sticky.
⏱️ 7 min - 4
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 hour to 1 hour 30 minutes, or until it has doubled in size.
⏱️ 60 min - 5
While the dough is rising, prepare the tomato sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Pour in the canned crushed tomatoes. Stir in the chopped fresh basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside.
⏱️ 7 min - 7
Preheat your oven to 500°F (or its highest setting) with a pizza stone or steel placed inside. Allow it to preheat for at least 30 minutes to ensure it's scorching hot.
⏱️ 30 min•🌡️ 500 - 8
Once the dough has risen, gently punch it down to release the air. Lightly dust a pizza peel or a flat baking sheet with cornmeal. Transfer the dough to the prepared peel and, using your hands or a rolling pin, stretch and shape the dough into a 12-14 inch round, making it as thin as possible for a cracker-thin crust.
⏱️ 5 min - 9
Evenly spread the vibrant red tomato sauce over the stretched dough, leaving a small border for the crust. Sprinkle the shredded low-moisture mozzarella cheese generously over the sauce.
⏱️ 2 min - 10
Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and slightly browned.
⏱️ 12 min•🌡️ 500 - 11
Remove the pizza from the oven using the pizza peel. Let it cool on a cutting board for 2-3 minutes before slicing and serving immediately.
⏱️ 3 min