My last cracker crust was posted on the Dough Doctor's no fail. I usually make my dough balls for cracker crusts double what I need. I do this in case the edges become cracked or out of shape. So I made my last cracker on January 19th. I did a two day rest, so I started the dough on the 17th.
When I formed my skin, I took the leftover dough and bagged it up and put it in the fridge. I took it out today and made a pizza. So the dough sat in the fridge for 16 days. It smelled like beer. It also looked more like my NY style dough. I opened it up the same way as my NY style or PJ Clone. It was almost paper thin. It stretched out to 15 inches.
I dressed it out with mozz, sausage, mushrooms,olives, and a spicy sauce. I cooked it on a 550 degree stone for around 8 minutes. The crust was thin and crispy, with a light chew and bite. The edge was crispy and a little chewy, but not bread like. If I did not know better, I would have thought this was one of my NY pies. I have read on the forum of people finding dough balls that have sat in the fridge way past the norm. I am going to try this again to see if I get the same results. It was a very good pie, and tasted better than the NY pie I bought in town earlier in the week.
Oh, the flavor of the crust was wonderful. It had a very slight sourdough taste.