Thin Cracker Crust
Submitted by randyd on April 24, 2006 at 3:56 pm

DESCRIPTION
Thin Cracker Crust

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This recipe is from a friend of mine and is very unique. You almost have to have a scale to make this work right.

1 pound Unbleached Bread flour
2 teaspoon raw or Turbinado sugar or regular sugar
1 teaspoon salt
1 tablespoon plus 1 teaspoon Classico Olive oil or vegetable oil
or Crisco zero trans fat
5.9 oz. warm water(90F) With a pinch of sugar
1 1/2 teaspoons instant yeast or active yeast

Measure the flour sugar and salt. Place the mixture in the mixing bowl then add the Oil. Measure the warm water and add the pinch of sugar and yeast then stir. Let mixture stand as the mixer runs for the next step. Run mixer on speed 1(Low speed) with the paddle attachment or regular mixer for 5 min. After the 5 minutes, pour the water, yeast mixture into the bowl very slowly. After adding the water mixture run the mixer on stir (low) speed for an additional 5 minutes. This will look strange and very dry. Remove from bowl and squeeze together to make a ball. Place in a bowl covered tightly with Saran wrap and leave on counter top overnight but 24 hours is better. I make mine in the late afternoon for supper the next night.

Roll out dough to about 20" in diameter which should get it around 1/16” thick. Place on 16" pizza pan then use the roller to cut off excess dough. Use a fork or docker to prick holes randomly on the bottom of the pan but not the sides. Before putting the toppings on, place the crust in a 475F oven on the bottom rack for 5 minutes. Remove and add toppings. Place back in the oven this time use the bottom shelf. Bake for 8 minutes then check but it will probably take 10 minutes. Remove when cheese just barely starts to brown. If you want, turn the pizza around at the 5-minute mark for even browning.