A thin-crust pizza I have never tried making on my own and it was by far the easiest pizza experience I’ve had. It’s a simple dough brushed with a semi-sweet tomato sauce, then topped with homemade four-cheese topping that can only be found in the local area called “Provel”. It’s the homemade cheese of Missouri. Since this was my first pizza test, I decided to make made two pizzas, one plain and one loaded with toppings. Let’s talk about how it turned out!

First thing that’s so interesting about this style of pizza is that the dough has absolutely no yeast. NONE! It’s got all the same ingredients as a normal pizza dough except no yeast, and the addition of baking powder. This is to give the crust some rise and lift. They don’t call it a cracker crust for nothing.

Roll out this dough like any other pizza. Be sure to flour the surface well and be careful not to roll it too thin. This recipe makes two 14′ pizzas. Transfer the dough immediately to a well floured pizza peel and top with sauce and cheese.

Start topping with a good spoonful of pizza sauce. Spread that sauce evenly all the way to edge making sure to leave a small 1/2′ crust. Do a little shaky shake on the peel between each topping. The more time you take topping, the more likely your dough is to stick. Sprinkle the cheese over next. You don’t need as much cheese as you think you will. One even sprinkling all over should do the trick. Shaky shake, and add your additional toppings. Place in the preheated oven at 550°F and cook for just 10 minutes.

Your ideal pizza has a crispy outer crust and a perfectly golden top with a cracker crisp

These make great pizzas to prep ahead of time and pop in the freezer. It’s the original frozen pizza. It’s a pizza I wasn’t expecting to love making homemade, but I love it even more now!