Cracker-crust pizza from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pistachiopeas on June 03, 2022

    Parchment paper burns at this temperature (550). Crust was too dry and sauce was too sweet for us.

  • taste24 on June 23, 2020

    This is hands down my absolute favorite way to make homemade pizza. Great representation of the Midwestern cracker crust. They key to keeping the crust so thin and crispy is no yeast and cooking the pizza on a pizza stone. I love making her sauce - simple and delicious, and also a homemade garlic cream sauce. Don't forget - this recipe makes 3 pizzas!

  • Shannoncooks17 on May 29, 2020

    We loved this and being it is the pandemic, riots in Minneapolis and Saint Paul happening (RIP George Floyd) and living 15 minutes from any pizza place this was really good. Will be making it again. Not doughy like the other pizza dough we usually have. This will be made as our usual from now on. Loved it.

  • SugarTreeBaking on April 19, 2020

    I’m fortunate to live in Chicago where we have really good pizza. The most famous of course is “Chicago-Style” deep dish, baked in a deep, round pan and loaded with gooey cheese and chunky tomato sauce. A REAL Chicago native knows that thin crust pizza is the true Chicago pizza, complete with cracker crust, rich tomato sauce, fennel-rich sausage and cheese. No folding possible. I’d never think to make it at home with so many fabulous options just a short ride from home, but #quarantinecooking means trying new things. Amy nails the thin crust AND sauce. No yeast in pizza dough? It works! Happy pizza lovers in the house tonight!

  • emiliang on December 29, 2013

    This is the thin, crackly crust pizza you can find throughout the Midwest. Very easy to prepare and very good.

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