Welcome to the world of artisan pizza-making, where every crust is a canvas for creativity and taste. Among the many styles, the Cracker-Thin Dough stands out with its delicate, crispy texture that showcases the flavors of the toppings like no other. This recipe yields a generous 30 ounces of dough, enough to craft three delectable cracker-thin pizzas that will leave you and your guests craving for more. The key to this dough lies in the perfect balance of ingredients and precise measurements, creating a dough that is a joy to work with and yields consistently delicious results. Let’s embark on this pizza-making journey together and uncover the magic of the Cracker-Thin Dough!
INGREDIENTS:
- 2.3 grams (¾ teaspoon) active dry yeast
- 70 grams (¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
- 430 grams (3½ cups) all-purpose flour with 12 percent protein, preferably Ceresota
- 23 grams (2½ tablespoons) medium-grind cornmeal
- 10 grams (1 tablespoon plus ¼ teaspoon) diastatic malt
- 210 grams (¾ cup plus 2 tablespoons) ice water, or more as needed
- 90 grams Poolish
- 10 grams (2 teaspoons) fine sea salt
PREPARATIONS:
- Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn’t and the yeast granules float, the yeast is “dead” and should be discarded. Begin again with a fresh amount of yeast and water.
- Combine the flour, cornmeal, and malt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on the lowest speed, pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add it to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish.
- Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough that clings to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula.
- Add the salt and mix for 3 more minutes. At this point, all of the water will be absorbed but the dough may not be completely smooth. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces.
- Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes.
- Use your dough cutter to loosen the dough and to cut it into thirds. Weigh each piece, adjusting the quantity to give you three 10-ounce (280-gram) pieces. Discard any remaining dough.
- Form the dough into balls and set them on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place them on separate quarter sheet pans. Wrap the pan(s) airtight with a double layer of plastic wrap, sealing the wrap well under the pan(s). Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours.
YIELD:
- Makes 30 ounces (840 grams) of dough, enough for 3 cracker-thin pizzas
SPECIAL INSTRUCTIONS:
- Use diastatic malt to enhance the fermentation process and achieve the desired texture of the dough.
TIPS:
- For the best results, measure the ingredients accurately and follow the steps precisely to ensure a consistent and delicious cracker-thin crust.
In the world of pizza-making, the Cracker-Thin Dough stands as a testament to the artistry and precision that goes into crafting the perfect crust. With its delicate yet crispy texture, this dough serves as a canvas for creativity, allowing the flavors of the toppings to shine through with every bite.
The magic of this recipe lies in its balanced combination of ingredients, resulting in a dough that is both easy to work with and produces consistently delightful results. The use of diastatic malt adds a touch of sweetness and enhances the fermentation process, giving rise to a crust that is a delight for the senses.
As you embark on this pizza-making journey, remember the importance of precise measurements and attention to detail. Take the time to knead the dough until smooth and let it rest to allow the flavors to develop fully. The reward will be a trio of cracker-thin pizzas that are sure to impress even the most discerning pizza enthusiasts.
The versatility of the Cracker-Thin Dough allows for endless possibilities in topping combinations. From classic margheritas to adventurous gourmet creations, this dough is a blank canvas waiting to be adorned with your culinary imagination.
As you indulge in the deliciousness of each bite, savor the craftsmanship that went into creating this exceptional crust. The Cracker-Thin Dough is more than just a recipe—it’s an experience that brings joy and satisfaction to both the chef and the diner.
In conclusion, the Cracker-Thin Dough is a masterpiece that celebrates the art of pizza-making. So, gather your ingredients, dust off your rolling pin, and let the magic of this dough transport you to a world of culinary delights.
