- 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
Shatteringly crisp, laminated, 45% hydration cracker crust
Formulated by legendary dough technologist Tom Lehmann. Characterized by an ultra-low 45% hydration, 8% oil and 4% butter for layered lamination, deliberate 75% incomplete mixing (leaving 25% dry flour during bulk rest), and mechanical rolling to produce a shatteringly crisp, thin cracker crust.
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 |
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.
Home Oven Settings
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.