cracker-y

cracker-y (comparative more cracker-y, superlative most cracker-y)

1. Alternative form of crackery.
   • 2015, Suzanne Lenzer, “Introduction”, in Truly Madly Pizza: One Incredibly Easy Crust, Countless Inspired Combinations & Other Tidbits to Make Pizza a Nightly Affair, New York, N.Y.: Rodale Inc., →ISBN, pages 2–3:

     Admittedly it’s taken years of modification to get the technique just right and the crust just so, but all the various iterations along the way have held up their end of the bargain regardless of their outcome—even when they were too cake-y, too cracker-y, too thick, or too thin, every single crust has provided a sense of calm.

   • 2016, Monique Polak, “Introduction”, in Passover: Festival of Freedom, Victoria, B.C.: Orca Book Publishers, →ISBN:

     I was mostly interested in the food—the cracker-y matzo, the chicken soup with matzo balls, the brisket and the roast chicken.

   • 2017, Dave Carpenter, “[Old World Pale Lagers] German Pilsner”, in Lager: The Definitive Guide to Tasting and Brewing the World’s Most Popular Beer Styles, Minneapolis, Minn.: Voyageur Press, w:The Quarto Group, →ISBN, page 121:

     German examples will have a snappy, clean, cracker-y malt foundation, while Czech versions are rounder, softer, and often include a caramel element.

   • 2021, Shalane Flanagan, Elyse Kopecky, “Gluten-Free Breakfast Pizza”, in Rise & Run: Recipes, Rituals, and Runs to Fuel Your Day, New York, N.Y.: Rodale Books, Random House, →ISBN:

     It has a crave-worthy crispy, cracker-y texture and can hold up to a lot of toppings (but don’t expect it to have the chewy bite of a typical pizza crust, which is usually made with high-gluten bread flour).