First attempt ever at making a cracker crust pizza

[rsimon719]

Well, not bad for the first time. It tasted good but it bubbled a bit too much and got out of control so I had to pull it. I need to maybe dock the sides also so they don't expand too much. Any tips would be helpful.

[Pete-zza]

rsimon719,

I don't know what dough recipe you used but I and several other members spent a lot of time trying to perfect the cracker-style, as discussed at http://www.pizzamaking.com/forum/index.php/topic,5762.0.html. There are several other threads of note that you might look at, including http://www.pizzamaking.com/forum/index.php/topic,779.0.html, http://www.pizzamaking.com/forum/index.php/topic,105.0.html, http://www.pizzamaking.com/forum/index.php/topic,6604.0.html, and http://www.pizzamaking.com/forum/index.php/topic,7872.0.html.

Peter

[rsimon719]

rsimon719,

I don't know what dough recipe you used but I and several other members spent a lot of time trying to perfect the cracker-style, as discussed at http://www.pizzamaking.com/forum/index.php/topic,5762.0.html. There are several other threads of note that you might look at, including http://www.pizzamaking.com/forum/index.php/topic,779.0.html, http://www.pizzamaking.com/forum/index.php/topic,105.0.html, http://www.pizzamaking.com/forum/index.php/topic,6604.0.html, and http://www.pizzamaking.com/forum/index.php/topic,7872.0.html.

Peter

I used the recipe from the forum under the "Thin and crispy" recipe.

Update: I just read your post on your experience. I think the issue was I didn't dock it good enough. I am going to do what you did and do both sides before putting it in the pan. I waited until it was in the pan to do it and therefore the sides weren't done so they poofed big time.. Tasted good though.. Thanks!

[Pete-zza]

I used the recipe from the forum under the "Thin and crispy" recipe.

I assume you mean the one at http://www.pizzamaking.com/pizzainnstyle.php. That is the recipe that most of us have used. However, what we found to make it much easier to roll out the dough, which had been a problem for many members, is to use heat, as discussed, for example, starting at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138. There are many other tips in the same thread.

Peter