Tony's Trending Recipe: The Deluxe Cracker Thin Pizza
Recipe type: pizza
  • 1 10- to 12-ounce dough ball
  • Flour, or cornmeal, for dusting
  • 5-6 ounces tomato sauce
  • 7-8 ounces shredded part skim or whole milk mozzarella
  • 3.5 ounces roasted peppers
  • 1.5 – 2 ounces sliced red onions
  • 5.5 ounces sautéed button mushrooms
  • 6 ounces bulk Italian sausage (dime-sized pieces)
  • Grated Romano
  • Oregano
  1. Stretch, roll, or sheet your dough to a 16- to 17-inch circle. Dock your dough.
  2. Using your pizza wheel, trim your pizza into a 15- to 16-inch circle.
  3. Push down the edges, then sauce and cheese the pizza as close to the rim as possible. I prefer my ingredients to be on the top of the pizza, above the cheese, and not under.
  4. Add peppers, onions and mushrooms, then put on the hand-pinched Italian sausage last.
  5. Bake in a 525-550 F gas or electric oven.
  6. When the pizza is ready, cut into 16 squares, and finish with Romano and oregano.
  7. Some pizza makers prefer to cook the oregano and add Romano on the sauce, but I recommend applying it after the bake.
Recipe by Pizza Today at