Grate the white American, Swiss, and Provolone cheeses. Pop the shredded mix into the freezer for about 30 minutes to firm up.

In small batches, process the frozen cheese in a food processor until it’s finely chopped.

Toss the cheese with a touch of liquid smoke. Go easy—you want a hint of smokiness, not a backyard bonfire.

Mix the dry ingredients in a large bowl like you're a mad pizza scientist combining forces for the perfect crust.

Add the water and olive oil, and stir until a shaggy dough forms. If it’s too dry, add a tablespoon of water at a time until it behaves.

Knead it into a ball—don’t overthink it, this dough just needs a little TLC. Let it rest for 15 minutes. This is its power nap before the big show.

Divide the dough into two equal portions. Roll each one out into a 12-inch round. Aim for cracker-thin—you want it so thin it’s basically your pizza’s shadow.

Preheat your oven to 500°F. Yes, it’s hot, but that’s how you get that crispy edge magic.

Place the crusts on pizza pans or baking sheets. Now’s your chance to top them with the homemade Provel cheese (instructions below) and your favorite toppings.

Pop your masterpiece into the oven and bake for just a few minutes—keep an eye on it! When the edges are crisp and golden, it’s time to pull it out.