Tag Archives: cheese crackers

Cheesy Pizza Crackers

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Oh, hello. You might be wondering where I’ve been. The answer to that is mostly working and in Broadway theaters, but what else is new?

Cheesy Pizza Crackers​

The pertinent information is really that my oven died. Well, she started dying in October, then actually died two days before Christmas—the worst possible timing. She was brought back to life by a new heating element in January, then died again (!) when the little computer that makes her work went kaput one morning while I was making French Onion Scones—more on those soon.

Rest assured, she lives once again. As do I, and I am here to bake and blog another day. Because, as a friend and I recently discussed, I really don’t know who I am if I’m not baking. Even if I’m not posting, I’m still baking. This unlikely hobby-turned-job of mine is so tightly wrapped into who I am that it’s kind of incredible. I know it sounds cheesy, but it’s true.

Cheesy Pizza Crackers​

And anyway, cheesiness is on brand for today’s recipe: Cheesy Pizza Crackers. They’re savory, spicy (if that’s your deal), and with both mozzarella and Parmesan, they’re definitely cheesy. Beyond that, these crackers are flavored with garlic powder, oregano and red pepper flakes, and bound with tomato paste. They’re crispy and crunchy and reminiscent of everything good at your favorite pizzeria.

I recommend eating them by the handful.

Cheesy Pizza Crackers​
Cheesy Pizza Crackers
makes lots

1 3/4 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1/4-1/2 teaspoon red pepper flakes (optional, to taste)
3/4 teaspoon Kosher or sea salt 
8 ounces whole milk low-moisture mozzarella (not fresh!), grated by hand (not pre-shredded!)
1/4 cup finely grated parmesan
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 teaspoons tomato paste 
1/3 cup cold water
flaky salt, for finishing

Place oven racks in the central positions. Preheat oven to 400F. Line two sheet pans with parchment paper.

In a food processor, combine flour, sugar, garlic powder, dried oregano, red pepper flakes, salt, grated mozzarella, parmesan, butter and tomato paste. Process until combined, with no large pieces of cheese or butter. Add water and process until dough starts to gather into a ball.

Flour your hands, a surface, and a rolling pin. Turn the dough onto the surface and give it a couple of kneads to combine. If you do not want to make crackers immediately, wrap the dough in plastic and refrigerate it for up to 3 days. When you’re ready to bake, you may roll it out cold or at room temperature.

Divide it in half. Loosely cover one half with plastic wrap or a clean kitchen towel. Roll the remaining half of the dough out to 1/8-inch thickness. Use a large, sharp chef’s knife (or bench scraper) to cut it into 1-inch squares. Carefully transfer squares to the baking sheets. Poke each square with a toothpick or other object to let steam out. Sprinkle with flaky salt.

Bake crackers 16-17 minutes, rotating the pans at the 10 minute mark for even browning. Let crackers cool on the pans. They will fully crisp up as they cool. Repeat rolling and baking with remaining dough and scraps.

Crackers will keep in an airtight container at room temperature for at least a week.

Note:

If you do not want to make crackers immediately, wrap the dough in plastic and refrigerate it for up to 3 days. When you’re ready to bake, you may roll it out cold or at room temperature.

Homemade Cheese Crackers

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Homemade Cheese Crackers​

Step aside, Cheez-Its! There are new cheese crackers in town! Oh yes, these Homemade Cheese Crackers have it all: they’re crispy, flaky, buttery, tangy, salty, and oh-so cheesy, just like the store bought version I love so much.

Homemade Cheese Crackers​

To that end, why should you go through the (minimal) effort to make Homemade Cheese Crackers when you can just go get a box of Cheez-Its? Well, for one, because it’s fun to DIY sometimes. And for two, because this recipe has seven ingredients, all of which are familiar and which include real cheddar cheese! No weird powders or preservatives here.

Homemade Cheese Crackers​

Besides the brick of cheddar, you’ll find butter, flour, salt, water, and dijon mustard for that signature cheese cracker tang. “But Liz, that’s only six ingredients!” Well, yes, that’s true. The seventh is the flaky finishing salt of your choice, which goes on right before baking for extra salty crunch!

This dough is a dream. It comes together in under five minutes in the food processor, doesn’t require a chill, and rolls and re-rolls flawlessly. I like to roll these crackers very thin (1/8”) and cut them in 1” squares. After being tiled out on a piece of parchment, I give each one a poke with the small end of a mixer attachment because I want each to have a visible hole, like Cheez-Its. You can also use a toothpick or prick each one with a fork—no matter what though, make sure these have some sort of vent so steam doesn’t build up during baking. We want crispy crackers, not soggy ones!

As for quantity, I don’t know the exact number of crackers this recipe makes, but it’s a lot. I’d guess at least the amount in a box of Cheez-Its, if not more. They also keep for up to a week, but I doubt they’ll last that long. They certainly don’t when I’m around.

Homemade Cheese Crackers
makes lots

1 3/4 cup all-purpose flour
3/4 teaspoon Kosher or sea salt 
8 ounces sharp cheddar cheese, grated by hand (not pre-shredded!)
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 teaspoons prepared dijon mustard 
1/3 cup cold water
flaky salt, for finishing

Place oven racks in the central positions. Preheat oven to 400F. Line two sheet pans with parchment paper.

In a food processor, combine flour, salt, grated cheddar, butter and mustard. Process until combined, with no large pieces of cheese or butter. Add water and process until dough starts to gather into a ball.

Flour your hands, a surface, and a rolling pin. Turn the dough onto the surface and give it a couple of kneads to combine. If you do not want to make crackers immediately, wrap the dough in plastic and refrigerate it for up to 3 days. When you’re ready to bake, you may roll it out cold or at room temperature.

Divide it in half. Loosely cover one half with plastic wrap or a clean kitchen towel. Roll the remaining half of the dough out to 1/8-inch thickness. Use a large, sharp chef’s knife (or bench scraper) to cut it into 1-inch squares. Carefully transfer squares to the baking sheets. Poke each square with a toothpick or other object to let steam out. Sprinkle with flaky salt.

Bake crackers 15-16 minutes, rotating the pans at the 10 minute mark for even browning. Let crackers cool on the pans. They will fully crisp up as they cool. Repeat rolling and baking with remaining dough and scraps.

Crackers will keep in an airtight container at room temperature for a week.