HOME > Chowhound > Washington DC & Baltimore >

Discussion

Pizza with Cracker Like Crust

Any place in the DC/NOVA area that has super thin crust pizza. Not thin hand tossed but thin crust like a cracker?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Hate to say this but gonna have to as it's the only one I can think of at the moment.

    In our area the only place that has superthin crust like a cracker is Domino's <chain> thin crust.

    However, taste change from state to state. The cracker like crust might not be popular in your area.

    1. The original comment has been removed
      1. We have the chain Ledo's pizza which has a flakey, pastry crust. I'm not sure if that's what you are looking for.

        1. Vocelli's thin crust is very crackery.

          -----
          Vocelli
          2626 N Pershing Dr, Arlington, VA 22201

          1. Flippin' pizza has a fairly thin crust - probably the thinnest I know of. You can ask for extra crispy, too. Otherwise you can mail order Imo's.

            5 Replies
            1. re: Dennis S

              I used to get delivery from New York Pizza on the Hill and would ask for "thin crust, crust so thin it's like a cracker" and they would come through. made Imo's look almost thick by comparison.

              I've had Pi at the original STL location and it was pretty good, so you might give their thin a shot when it's up and running.

              -----
              New York Pizza
              1401 Pennsylvania Ave SE, Washington, DC 20003

              1. re: hill food

                Cool! Though the Provel cheese of course is another big factor for Imo's.

                1. re: Dennis S

                  ahh just toss it in the oven in the box with a little chopped Velveeta and grated Provolone on top for a half hour at 275 and it's <i>almost</i> the same.

                  1. re: hill food

                    We've done similar after investigating Provel. Provolone, Cheddar and mozzarella is the combination, I believe. It gets pretty close, and I make thin crust by hand at home when we do it (which is about every other week during the cold months. High temps for like 5 minutes is all it seems to take to cook.

                    1. re: Dennis S

                      my oven time is to dry out the crust and get it even more crackery YMMV - I know I should just make a sheet of lavash and call it a day (actually with a pre-made I re-bake it lower and longer)