Cracker-Thin Pizza with Super-Garlicky Tomato Sauce
This emerged from my obsession with getting store-made pizza dough to be ultrathin and yield a crackerlike crust, perfect for a healthy-portion appetizer. I bake the dough until done and then add a room-temperature garlicky tomato sauce and fresh basil. To get the dough cracker thin, you have to abandon the rolling pin and tease the dough by hand. It takes some practice, but it's fun. The cutting away of excess dough in step 4 helps preserve the round shape: Start with a circle, and end with a circle. You'll have leftover dough, which you can use to make breadsticks.