the best cracker-crust pizza dough

in the air fryer set to fresh pizza, and set temp to 500

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the pizza dough: pour the water, oil, salt, and sugar into a large bowl. Add 1 cup of the flour and whisk until smooth. Switching to a wooden spoon, gradually add the remaining flour, stirring until the dough comes together. Turn the dough out onto a clean surface and knead until it is smooth and supple, about 5 minutes. Divide the dough into three equal pieces, shape each one into a rough disk, cover with a cloth, and let rest on a board for at least 30 minutes (and up to 3 hours) before rolling.

Step 2

Set a pizza stone on a rack on the bottom third of the oven and preheat the oven to 500°F (I like to heat it for at least 30 minutes, longer if possible.)

Step 3

Cut out 6 pieces of parchment paper. Draw a 12" circle on 3 of them.

Step 4

Roll the pizza dough: once the dough has rested, roll one portion of dough between two pieces of parchment paper, making sure the top piece has the 12" circle facing up. Roll your dough very thin until it reaches 12" in diameter.

Step 5

Peel off the top layer of parchment. Fold over the edges of the crust and pinch the edge into a small roll, as you would crimp a pie (see pictures above).

Step 6

Brush the dough lightly with olive oil, and then spread the top with sauce (1/4 cup), cheese (3-4 ounces), and toppings.

Step 7

Slip a pizza peel beneath the paper and transfer the pizza to the pizza stone in the oven (keeping the parchment on the bottom of the pizza!). Bake until browned on top and slightly charred on the edges, 15 to 18 minutes.

Step 8

Transfer the pizza to a cutting board, swiping the paper out from underneath the pizza. Cut the pizza into small squares and serve immediately. Repeat the process to make two more pizzas.