crackery

From cracker +‎ -y.

crackery (comparative more crackery, superlative most crackery)

1. Resembling or characteristic of crackers.
   • 2006, Michael Ruhlman, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Viking, →ISBN:

     Molten cheddar inside a crackery dough—kind of like a crispy ravioli.

   • 2015, Shanna Mallon; Tim Mallon, “Appetizers”, in The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat, Fair Winds Press, →ISBN, page 75:

     The flatbreads can be sliced easily with a pizza cutter when they’re pita consistency; if yours are more crackery, beware of many crumbs.

   • 2015, Daniel R. Block; Howard B. Rosing, “Chicago Street Food, Recipes, and Cookbooks”, in Chicago: A Food Biography, Rowman & Littlefield, →ISBN, page 222:

     […] Chicago has a style of thin crust pizza all its own […]. It is generally more heavily topped than the New York variety, with a crackery crust that can be loaded with a large amount of toppings (but not folded).