Cracker-Thin Style Pizza
Super thin, super crispy. Cracker thin style pizza by @pizzawithperez is your next must-try dough.
Flour – 950g /35 oz. (All Purpose 11.75% Protein)
Corn meal – 50g/1.75oz
Sugar – 10g/.35oz (Granulated)
Instant or Active dry yeast – 4.5g/.16 oz.
Preferment – 150g/5.25 oz. (Poolish or sourdough)
Ice cold water 580g/20.5 oz. (Divided into 85%/5%/10% when using a mixer 493g/29g/58g)
Sea Salt 20g/.70 oz
Instructions for making dough with mixer.
Add flour, cornmeal, sugar and yeast into mixer bowl, then mix on low for 2 minutes.
Gradually add 85% of total water volume, continue to mix on lowest speed until it begins to combine.
Once a mass is formed (after about 4-5 minutes of mixing) add the preferment and continue to mix on lowest speed.
Begin to slowly incorporate 5% water to collect any unmixed flour in the bowl.
Once the 5% of water collects all unmixed flour, increase mixer speed to 50% and add salt and mix until it's incorporated with the mass.
When the salt is no longer visible, increase speed to 75% and gradually add in final 10% of the water. Stop the mixer when the water has absorbed, and the dough is smooth.
Allow dough to rest 5 minutes before removing from the mixer. When you remove from the mixer you can either divide into desired portions, cover and refrigerate 24-48 hours or you can leave as one large mass and bulk ferment for 24 hours then divide into portions and continue to refrigerate for another 8-24 hours. Cold bulk fermenting is recommended for best results (after dividing, allow a minimum of 8 hours rest in refrigeration, before attempting to pan stretch). If you wish to freeze any dough, you will want to do so as soon as possible. You want to freeze it before it begins fermenting.
Ready to give this delicious pizza dough a go? Fire up your Gozney pizza oven and have fun!
Instructions for making dough by hand.
Combine all dry ingredients in a bowl and whisk together.
Dissolve preferment in water.
Form a “well or volcano” out of the dry ingredients. Then fill with the water and begin to gradually whisk in flour until it begins to form a mass.
Once all water is absorbed, begin to knead by hand for 5 minutes then allow to rest for 5 minutes (If using a mixer, no kneading is needed. Allow dough to rest 5 minutes before removing from the mixer.)
Once dough has rested 5 minutes you can either divide into desired portions, cover and refrigerate 24-48 hours or you can leave as one large mass and bulk ferment for 24 hours then divide into portions, coat with olive oil and continue to refrigerate for another 12-24 hours (cold bulk fermenting is recommended for best results).