Crunchy pizza like the one you buy, but made with bread dough removed after rising. Naturally, a small piece is rolled out thinly, and you will see how it becomes crunchy during baking. Everyone knows pizza is loved by all, young and old, it doesn’t have an age limit for consumers, and there aren’t specific days to make it; I’d say every day and any moment is good, even now. At least once a week, I bake homemade bread with natural yeast and durum wheat semolina flour, and inevitably with just over three and a half ounces, I make a crunchy pizza to accompany lentil hummus or chickpeas as an appetizer, especially if I have someone over for lunch or dinner.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz bread dough
- 2 tsp extra virgin olive oil
- 1 tsp rosemary
- 1/2 tsp sesame seeds
- to taste salt
Tools
- Baking Tray
- Parchment Paper
- Rolling Pin
- Pastry Board
Steps
I roll out the bread dough with the rolling pin on the pastry board very thinly, trying to avoid tearing it. I season with salt, oil, and some crumbled rosemary sprigs. My dough also contains sesame seeds, but they are not necessary. As I’ve explained above, this doesn’t start as a pizza; on the contrary, when I make bread (hence the sesame seeds), I always take some dough and roll it out to make a very thin pizza.
I bake it in the oven preheated to 428°F for 15 minutes. Check it even before, as it’s so thin that it might burn.
Here’s the crunchy pizza ready
