- Add 70°F (21°C) water to the mixing bowl.
- Dissolve salt and sugar completely in the water.
- Add total flour, IDY, and softened butter.
Cracker Style
Multi-layered laminated crust with a shatteringly crisp, flaky snap
Formulated using Tom Lehmann's legendary laminated dough method. Deliberate incomplete mixing leaves dry flour pockets that steam during baking, creating microscopic flaky layers. The result is an ultra-thin, dry, wafer-like crust that shatters audibly with every bite.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| All-Purpose Flour | 100% | ||
| Water | 45.0% | ||
| Olive Oil | 8.0% | ||
| Unsalted Butter | 4.0% | ||
| Fine Sea Salt | 1.5% | ||
| Granulated Sugar | 1.5% | ||
| IDY | 0.10% | ||
| Total |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Sliced Low-Moisture Mozzarella | 0.950 | ||
| Seasoned Pizza Sauce | 0.650 | ||
| Meats & Vegetables | 0.750 | ||
| Grated Hard Cheese | 0.100 |
Topping amounts are per pizza, scaled to your selected pan size.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature485°F
Bake Time7-10 min
SurfacePreheated Baking Stone, Steel, or Screen
Bake at 475°F to 500°F directly on a preheated baking steel/stone (or on a perforated screen) for 7 to 10 minutes until undercarriage is rigid and light golden with characteristic cracker-snap texture. Cut into tavern-style squares.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
5m
- Begin mixing on low speed, streaming in the olive oil over 60 seconds.
- Mix on low speed for 4 to 5 minutes only.
- Stop mixing when approximately 25% of the flour remains visibly dry and un-cohesive.
- Do not mix until smooth.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
5h
- Transfer the shaggy, semi-dry dough mass into an oiled container and cover securely.
- Rest at room temperature (70°F–75°F) for 4 to 5 hours while the dry flour naturally hydrates into the matrix.
2h
- Scale into dough balls (280g for 14") and roll smooth.
- Lightly wipe each surface with oil.
- Chill in the refrigerator un-nested/cross-stacked for 2 hours to dissipate heat, then nest tightly for 24 to 48 hours of cold storage.
2h
- Remove dough balls 2 hours prior to baking to reach room temperature.
- Roll or sheet ultra-thin (1/16" to 3/32" thickness).
- Trim to diameter and lightly dock with a fork or roller docker.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Lay thin slices of low-moisture mozzarella directly onto the raw dough skin.
- Ladle seasoned pizza sauce in swirls over the cheese slices, followed by meats and vegetables.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
10m
- Bake directly on a 475°F–500°F preheated baking stone/steel (or perforated screen) for 7 to 10 minutes until undercarriage is rigid with cracker snap.
- Slice into tavern party squares and serve.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment4-5h
Cold Ferment24-48h
Final Proof2h
75% incomplete mix leaving 25% dry flour. 4-5 hours room temp bulk rest for natural hydration. Scale into balls, 2h cross-stacked in cooler, then 24-48h nested cold storage. Temper 2 hours before rolling.