{"id":4068,"date":"2012-01-25T14:56:44","date_gmt":"2012-01-25T21:56:44","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=4068"},"modified":"2021-03-01T16:24:46","modified_gmt":"2021-03-01T22:24:46","slug":"secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/","title":{"rendered":"Secrets of Cracker Crust Pizza, plus, our TV segment with Saturday Night Live’s Colin Quinn"},"content":{"rendered":"

\"Cracker-crust<\/strong><\/p>\n

This cracker crust pizza is so thin and crackly that light shines through it! <\/strong>It’s much easier to achieve perfection with this Tuscan specialty than you might think. Plus, our TV segment in Charlotte, North Carolina, with former Saturday Night Live cast-member Colin Quinn.<\/strong> On TV with Colin,<\/strong> we threw pizza high into the air for Neapolitan thickness crusts (1\/8-inch), but don’t try that with this much-thinner (1\/16-inch) cracker-crust, or it will tear (this 2012 segment isn’t live anymore).<\/p>\n

\"\"<\/p>\n

Colin is about 10 times funnier than we are…<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Everyone knows that cracker crust pizza needs to be stretched really, really thin<\/strong> in order to get a crunchy and super-thin result. But before you even start with that, two things to do:<\/p>\n

    \n
  1. Pre-heat your oven<\/strong> for 30 minutes or longer, with a glazed<\/strong> <\/a>or unglazed<\/strong> <\/a>baking stone in the bottom third of the oven, and use the highest heat your oven allows (for me that’s 550 degrees F).<\/li>\n
  2. Prepare all your toppings before you start stretching the dough:\u00a0<\/strong> Otherwise the dough will glue itself to the pizza peel while it’s waiting to be topped and you’ll never get it into the oven.\u00a0 Today I used a smooth, plain tomato sauce (less than 1\/4-cup), and about 1.5 ounces of fresh mozzarella.\u00a0 Cracker-crust pizzas need very little topping– if you use lots, it won’t crisp and the whole thing may turn to porridge.<\/li>\n<\/ol>\n

    In Artisan Pizza and Flatbread in Five Minutes a Day,<\/strong><\/a> our cracker-crust pizzas call for a dough-round that’s only 1\/16-inch of an inch thick.\u00a0 Maybe there’s someone out there who can do that with their bare hands, but I can’t.\u00a0 I need a rolling pin, and I’ve come to love the handle-less French milled rolling pins<\/a><\/strong>, which give you better control in this situation.\u00a0 Use a small ball, about 4 ounces (peach-sized) of refrigerated dough from one of our recipes.\u00a0 You need “lean” dough here (those not enriched with eggs and lots of sweetener) from our books:\u00a0 white dough,<\/strong><\/a> or the whole-grain<\/strong><\/a> are just two examples, see the books for more.\u00a0 Using some whole grain makes it easier to get very thin–plain white dough is the most difficult to stretch because of its gluten-strength. \u00a0 If you use a large ball, you’ll have a very hard time getting it this thin:<\/p>\n

    \"cracker<\/p>\n

    (You don’t really have to weigh it, but it can be nice when you’re learning).\u00a0<\/strong> Briefly shape it into a ball as in our other posts,<\/strong><\/a> and if you have time, let the ball rest under plastic wrap or an overturned bowl at room temperature for up to 60 minutes;<\/strong> that will make it relax and be easier to roll out.\u00a0 So start with the rolling pin<\/a> and your fingers…<\/strong><\/p>\n

    \"French-miled<\/p>\n

    It’s pretty easy to get it to 1\/4-inch thick, and then 1\/8-inch.\u00a0 <\/strong>But for my ball of dough today, it needed to get to a diameter of about 14 inches in order for the thickness to be down to 1\/16-inch…<\/p>\n

    \"\"<\/p>\n

    Use plenty of flour…<\/strong><\/p>\n

    \"\"<\/p>\n

    Getting it to 1\/16-inch takes a bit of perseverance.\u00a0 Some tricks:<\/strong><\/p>\n

      \n
    1. If it just won’t “relax” and thin out, <\/strong>cover the partially-stretched dough-round with plastic wrap and give the glutens five or ten minutes to relax.<\/li>\n
    2. Use the dough’s own stickiness to force it thin:<\/strong>\u00a0 although you’ll need to dust with lots of flour, allow it to stick to your work surface a little.\u00a0 That pins it down and allows the work surface to oppose its natural tendency to shrink back into its thicker self.<\/li>\n
    3. Use a dough scraper:<\/a>\u00a0<\/strong> It’s very difficult to make cracker crust without one, because this dough will try to stick miserably to the work surface, and as I say, you want a little of that.\u00a0 But periodically “un-stick” it, like so:<\/li>\n<\/ol>\n

      \"Dough<\/p>\n

      As you gather it up in your other hand, <\/strong>you can see that the top surface is going to need lots of dusting flour.\u00a0 Don’t be stingy with it; most of it will fall off as you work with it. You know you’re getting close when the dough is looking paper-thin, and draping your hands like a glove:<\/strong><\/p>\n

      \"Cracker-crust,<\/p>\n

      When you get to 1\/16-inch thickness, place the dough-round onto a pizza peel<\/a> dusted with flour.\u00a0<\/strong> Periodically shake the peel to be sure that you’re not sticking.\u00a0 Start with the sauce; you can use a spoon, but a pastry brush<\/strong><\/a> is quite handy for the thin coating of sauce that’s called for here. And if your sauce is chunky, put it through the food processor or blender–chunky sauce is a problem for crust this thin:<\/p>\n

      \"Minimal<\/p>\n

      … OK, maybe a little more than that, but don’t overdo it:<\/strong><\/p>\n

      \"\"<\/p>\n

      In<\/strong> our pizza book,<\/strong><\/a> our cracker-crust pizzas don’t call for the big cheese chunks that work so nicely on Neapolitan-thickness pizza– go for grated cheese if you’re using commercial mozzarella, or small pieces of fresh mozzarella as in these pictures (you really can’t grate the fresh stuff, it just disintegrates).\u00a0 And not so much– 1.5 ounces is enough here:<\/strong><\/p>\n

      \"\"<\/p>\n

      … so you’re spacing the cheese a little. <\/strong>Now slide it onto the pre-heated stone (more on that technique in the book<\/strong><\/a>).\u00a0 Hopefully the 30-minutes preheat was enough, but if you’re not getting the crispiness you like, next time preheat for up to an hour:<\/strong><\/p>\n

      \"\"<\/p>\n

      In my oven, which runs hot <\/strong>(and I’m never getting that fixed), this was ready in 5 minutes.<\/strong>\u00a0 If your oven runs cooler, you’ll need more time, but check early– this is thin stuff and you don’t want it burning.\u00a0 Check your oven with a thermometer<\/strong><\/a> or it can be challenging to get the crispiness you want.\u00a0 A little scorching is OK– see the blackened bits on the underside and at the edge, and yes, the light should shine through it:<\/strong><\/p>\n

      \"\"<\/p>\n

      Give my regards to Siena!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      This cracker crust pizza is so thin and crackly that light shines through it! It’s much easier to achieve perfection with this Tuscan specialty than you might think. Plus, our TV segment in Charlotte, North Carolina, with former Saturday Night Live cast-member Colin Quinn.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[58,7],"tags":[358,357,356],"yoast_head":"\nCracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"description\" content=\"Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/\" \/>\n<meta property=\"og:site_name\" content=\"Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/BreadIn5\" \/>\n<meta property=\"article:published_time\" content=\"2012-01-25T21:56:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-01T22:24:46+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg\" \/>\n<meta name=\"author\" content=\"jeff\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@artisanbreadin5\" \/>\n<meta name=\"twitter:site\" content=\"@artisanbreadin5\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"jeff\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/\"},\"author\":{\"name\":\"jeff\",\"@id\":\"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/b2140049bd068d6f620d5f98fe9d22d0\"},\"headline\":\"Secrets of Cracker Crust Pizza, plus, our TV segment with Saturday Night Live’s Colin Quinn\",\"datePublished\":\"2012-01-25T21:56:44+00:00\",\"dateModified\":\"2021-03-01T22:24:46+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/\"},\"wordCount\":958,\"commentCount\":50,\"publisher\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg\",\"keywords\":[\"Colin Quinn\",\"Colin Quinn makes pizza\",\"cracker-crust pizza\"],\"articleSection\":[\"pizza\",\"TV\/Radio\/News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/\",\"url\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/\",\"name\":\"Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day\",\"isPartOf\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg\",\"datePublished\":\"2012-01-25T21:56:44+00:00\",\"dateModified\":\"2021-03-01T22:24:46+00:00\",\"description\":\"Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...\",\"breadcrumb\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage\",\"url\":\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg\",\"contentUrl\":\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg\",\"width\":\"435\",\"height\":\"650\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/artisanbreadinfive.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Secrets of Cracker Crust Pizza, plus, our TV segment with Saturday Night Live’s Colin Quinn\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/artisanbreadinfive.com\/#website\",\"url\":\"https:\/\/artisanbreadinfive.com\/\",\"name\":\"Artisan Bread in Five Minutes a Day\",\"description\":\"Artisan Bread in Five Minutes a Day\",\"publisher\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/artisanbreadinfive.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/artisanbreadinfive.com\/#organization\",\"name\":\"Artisan Bread in Five Minutes a Day\",\"url\":\"https:\/\/artisanbreadinfive.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/artisanbreadinfive.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2015\/11\/BreadIn5-logo-with-the-R.jpg\",\"contentUrl\":\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2015\/11\/BreadIn5-logo-with-the-R.jpg\",\"width\":250,\"height\":250,\"caption\":\"Artisan Bread in Five Minutes a Day\"},\"image\":{\"@id\":\"https:\/\/artisanbreadinfive.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/facebook.com\/BreadIn5\",\"https:\/\/x.com\/artisanbreadin5\",\"https:\/\/youtube.com\/BreadIn5\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/b2140049bd068d6f620d5f98fe9d22d0\",\"name\":\"jeff\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e90ae7d75a6b0e98006dedc63f0e36fc?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e90ae7d75a6b0e98006dedc63f0e36fc?s=96&d=mm&r=g\",\"caption\":\"jeff\"},\"url\":\"https:\/\/artisanbreadinfive.com\/author\/jeff\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day","description":"Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/","og_locale":"en_US","og_type":"article","og_title":"Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day","og_description":"Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...","og_url":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/","og_site_name":"Artisan Bread in Five Minutes a Day","article_publisher":"https:\/\/facebook.com\/BreadIn5","article_published_time":"2012-01-25T21:56:44+00:00","article_modified_time":"2021-03-01T22:24:46+00:00","og_image":[{"url":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg"}],"author":"jeff","twitter_card":"summary_large_image","twitter_creator":"@artisanbreadin5","twitter_site":"@artisanbreadin5","twitter_misc":{"Written by":"jeff","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#article","isPartOf":{"@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/"},"author":{"name":"jeff","@id":"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/b2140049bd068d6f620d5f98fe9d22d0"},"headline":"Secrets of Cracker Crust Pizza, plus, our TV segment with Saturday Night Live’s Colin Quinn","datePublished":"2012-01-25T21:56:44+00:00","dateModified":"2021-03-01T22:24:46+00:00","mainEntityOfPage":{"@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/"},"wordCount":958,"commentCount":50,"publisher":{"@id":"https:\/\/artisanbreadinfive.com\/#organization"},"image":{"@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage"},"thumbnailUrl":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg","keywords":["Colin Quinn","Colin Quinn makes pizza","cracker-crust pizza"],"articleSection":["pizza","TV\/Radio\/News"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/","url":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/","name":"Cracker Crust Pizza Secrets - Artisan Bread in Five Minutes a Day","isPartOf":{"@id":"https:\/\/artisanbreadinfive.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage"},"image":{"@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage"},"thumbnailUrl":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg","datePublished":"2012-01-25T21:56:44+00:00","dateModified":"2021-03-01T22:24:46+00:00","description":"Everyone knows cracker crust pizza needs to be stretched really thin in order to get it crunchy and super thin. But before you even start with that ...","breadcrumb":{"@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#primaryimage","url":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg","contentUrl":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2012\/01\/Cracker-crust-pizza-is-so-thin-the-light-shines-through-it.jpg","width":"435","height":"650"},{"@type":"BreadcrumbList","@id":"https:\/\/artisanbreadinfive.com\/2012\/01\/25\/secrets-of-cracker-crust-pizza-plus-our-tv-segment-with-saturday-night-lives-colin-quinn\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/artisanbreadinfive.com\/"},{"@type":"ListItem","position":2,"name":"Secrets of Cracker Crust Pizza, plus, our TV segment with Saturday Night Live’s Colin Quinn"}]},{"@type":"WebSite","@id":"https:\/\/artisanbreadinfive.com\/#website","url":"https:\/\/artisanbreadinfive.com\/","name":"Artisan Bread in Five Minutes a Day","description":"Artisan Bread in Five Minutes a Day","publisher":{"@id":"https:\/\/artisanbreadinfive.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/artisanbreadinfive.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/artisanbreadinfive.com\/#organization","name":"Artisan Bread in Five Minutes a Day","url":"https:\/\/artisanbreadinfive.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/artisanbreadinfive.com\/#\/schema\/logo\/image\/","url":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2015\/11\/BreadIn5-logo-with-the-R.jpg","contentUrl":"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2015\/11\/BreadIn5-logo-with-the-R.jpg","width":250,"height":250,"caption":"Artisan Bread in Five Minutes a Day"},"image":{"@id":"https:\/\/artisanbreadinfive.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/facebook.com\/BreadIn5","https:\/\/x.com\/artisanbreadin5","https:\/\/youtube.com\/BreadIn5"]},{"@type":"Person","@id":"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/b2140049bd068d6f620d5f98fe9d22d0","name":"jeff","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/artisanbreadinfive.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e90ae7d75a6b0e98006dedc63f0e36fc?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e90ae7d75a6b0e98006dedc63f0e36fc?s=96&d=mm&r=g","caption":"jeff"},"url":"https:\/\/artisanbreadinfive.com\/author\/jeff\/"}]}},"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/posts\/4068"}],"collection":[{"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/comments?post=4068"}],"version-history":[{"count":1,"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/posts\/4068\/revisions"}],"predecessor-version":[{"id":11011,"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/posts\/4068\/revisions\/11011"}],"wp:attachment":[{"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/media?parent=4068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/categories?post=4068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artisanbreadinfive.com\/wp-json\/wp\/v2\/tags?post=4068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}