Thin-Crust Pizzas

Gluten-free pizzas—especially those prepared on premade frozen crusts—are often criticized for being too thin, hard, and bland, like a cracker. But there’s absolutely a time and place for thin, ultrathin, and even cracker-like pizza crusts. In fact, a number of regional pizza styles are defined by those crusts: the Roman cracker crust, the New Jersey bar pie, the Chicago tavern pie, the St. Louis–style pizza, and our version of the Roman al taglio pizza, to name a few.

Unlike the dense, flavorless gluten-free cracker crusts you’ve probably experienced, the recipes in this chapter are based on a pair of doughs that redefine the standard: crusts with real flavor, that are light and easy to eat, and that blister with myriad air pockets despite being ultrathin. It’s time to give gluten-free thin-crust pizzas a good name.