Carta da Musica

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 carta

Recipe photo

This crisp cracker bread's colorful name comes from the dough, which is supposed to be rolled so thin that you can read sheet music through it. It's the perfect vehicle for anything from a quick dip in seasoned olive oil to a spoonful of caponata

Carta puffs up and crisps beautifully on a super-hot pizza stone. But don't let the lack of a stone stop you; it bakes nearly as nicely on a baking sheet.

This recipe comes from the pages of The King Arthur Flour Baker's Companion, our "EVERYTHING baking" cookbook.

Carta da Musica

star rating (9) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 12 carta
Published: 06/21/2010

Ingredients

Tips from our bakers

  • If you notice your oven starting to cool down due to the constant opening and closing of its door as you turn the carta, give it a rest between batches; the crackers will puff best if the oven temperature is 450°F.

Directions

1) Preheat your oven to 450°F, with a pizza stone in the middle or lower part (not top) of of the oven. If you're not using a stone, preheat a baking sheet in the oven for about 10 minutes before placing breads on it to bake.

2) Mix the flour, semolina, salt, and water, stirring to make a soft dough.

3) Knead till dough is smooth and resilient, about 7 minutes in a stand mixer set at medium speed.

4) Divide the dough into 12 pieces, rounding each piece into a ball. Cover the balls and let them relax for about 15 minutes; this will make them easier to roll out.

5) Roll each ball of dough into an 8" to 9" round on a lightly greased (NOT floured) work surface. The rounds will shrink to about 7".

6) Transfer the rounds, 2 or 3 at a time, to your baking sheet or the hot pizza stone. Bake until the top of the bread is firm and lightly browned, about 4 minutes. Turn them over, and bake until the other side is lightly browned, about 3 to 4 minutes.

7) Remove from the oven, and cool on a rack. Serve with spreads or dips. Or brush with seasoned olive oil, and sprinkle with a touch of salt.

Yield: 12 carta.

Reviews

1
  • star rating 01/04/2013
  • Nancy from Dublin, OH

  • We'd love to know what happened in your kitchen with this recipe and are ready to problem solve with you. Call our Baker's Hotline direct at 802-649-3717 and we'll work through it with you. Irene @ KAF
  • star rating 11/12/2012
  • from
  • Looking through the blog post was helpful. You can actually put good stuff on these and not feel like the crackers are detracting from the go-withs, like happens with so many store-bought crackers.
  • star rating 06/29/2011
  • Nimi from KAF Community
  • This was really easy to make but still has an impressive presentation. They are addictive once you start eating them, and even more so when you have a good dip to eat with it.
    Congratulations Carta/Cracker maker! What a treat summertime (or anytime) treat! Irene @ KAF
  • star rating 03/31/2011
  • Connie Grimes from KAF Community
  • This easy recipe is not intended for pizza crust but, in my quest to find a St. Louis style pizza type crust, Carta da Musica seemed like it would fit the bill. Other recipes I have tried have all been too thick although quite delicious; however not what I wanted. This recipe is the closest I have come yet. It was really good! I think I will end my search. I halved the recipe, rolled it thin with my fondant roller and fit it in my preheated cookie sheet. I increased the cooking time slightly, then put the toppings on and baked again until the cheese bubbled. YUM! Even my husband liked it.
  • star rating 08/21/2010
  • andreamcassidy from KAF Community
  • These were super-easy to make and taste great. I actually got 16 out of the recipe, and they are huge! Right now I'm just nibbling on them straight from the oven, but I think they would be excellent with hummus or even guacamole. It was hard to get them neatly on the hot stone (the edges tend to flop around), but it really didn't matter. They bake up all nice and fluffy even if they go on the stone with wrinkles.
  • star rating 07/05/2010
  • Lisa from Kettering O.
  • This is the easiest bread I have EVER made, and it turned out perfectly! Even my mother was impressed, and let me tell you that is not an easy feat. The pictures in the blog are really helpful. I found it easier to use the fingertips of both hands to throw the dough disks onto the baking stone, at least they 'landed' flatter on the stone. As they were cooling, I brushed them with a mixture of olive oil, sundried tomatoes, pesto, garlic, and coarse salt. Stupendous! Definitely will be making this again. Next time, I might try docking the dough first, but it might be too thin for that to work. I want the puff, but quite to this extreme.
  • star rating 06/29/2010
  • Kate from Carlisle
  • These crackers were great, I was expecting it to be tricky, but I did it with my 5 year old and it was pretty straightforward. We served them to guests with some olive oil with garlic and hot pepper flakes and they were very impressed. I rolled them on a silicone mat and found that I needed a little oil to get them thin enough. I have a double walled hollow cookie sheet and they puffed up perfectly on that. I found that rolling them out to the 8-9" diameter was best, any thinner and they didn't puff up so well. They taste exactly like Carr's Table Water Biscuits (from the UK)!
  • star rating 06/25/2010
  • Mary Gallagher from Winston-Salem, NC
  • These crackers were excellent. I found that transferring the thin-rolled dough to the pizza stone was difficult. Since I was using my silicone mat to roll them, I left the rolled crackers on the mat, put the mat on the hot stone and baked them for the first four minutes. When I turned them over, I put them directly on the stone. It was easier for me and the crackers turned out great. Next time I may try rolling them on parchment paper and using that when I bake the crackers.
  • 06/21/2010
  • Julie from Florida
  • Could this recipe be made with white whole wheat flour, do you think?
    This would be an experiment. You might try easing into this with a 50:50 wheat flour blend. Frank @ KAF.
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