Cracker Style Pizza: Characteristics, History and General Preparation
What is cracker style pizza, what are its defining characteristics and historical background, what can you expect when eating it, and how is it generally prepared? This post will provide you with all the details about cracker style pizza
General Background and Characteristics
The cracker style pizza, as its name implies, is reminiscent of a cracker due to its thin and crispy texture. It includes various sub-styles of pizza, such as the Tonda Romana. This pizza style is commonly found in Rome and the Midwest region of the US, among other places. The toppings on this type of pizza vary depending on the specific style and are typically minimal, resulting in a “light” and easily consumed pizza.
Roots and History
The cracker-style pizza also has its origins in Italy. Specifically, one of its earliest variations can be traced back to Rome in the early 20th century, where it was known as the Tonda Romana. This thin and crispy pizza is made from a lean dough that is rolled out and baked at high heat in a wood-fired oven. As the Tonda Romana gained popularity in Italy, it naturally made its way to the US through Italian immigrants. In the US, it continued to evolve and gave rise to other styles such as Chicago thin crust or bar/tavern pizza.
Eating Characteristics
First and foremost, cracker style pizza is renowned for its crispy texture, similar to that of a cracker. It is typically thin, with a wonderfully crisp bottom. In certain variations, the toppings cover the entire pizza. Because the dough is so thin, cracker style pizzas are incredibly light. Therefore, they are an excellent option as a first course or a snack for parties, holiday meals, and other social gatherings.
General Preparation
To achieve its thin crust, the cracker style pizza dough is rolled out using a rolling pin or a dough sheeter. Depending on the type of pizza, it can be baked in a pan or directly on a hearth using various types of ovens (deck, conveyor, wood-fired, etc.).
It might be interesting to mention some other characteristics like:
– Often 180gr balls are used, which is much lower than the typical 250/270gr balls
– To get a cracker style bottom, typically a lower hydration i used like 56%
– The pizza is often cooked at a lower temperature and longer than a Napolitan pizza. Temperature is around 320-330 degrees and bottom around 350
– The cooking surface should be a cordierite stone which will give a more crunchy bottom compared to a biscotto
– Next to Tonda Romana, this pizza is also referred to as Scrocchiarella
Hi Henkie,
This page covers cracker-style pizzas in general; it sounds like youโre referring specifically to Tonda Romana, which has its own dedicated entry ๐
Thank you Yuval,
I’m still reading many parts of your great site. The best I have encountered ๐
Thank you Henkie ๐๐ป๐๐ป