Norma,
When I first saw the recipe, my first impression was that the crusts were super thin, small (6"-8") and baked quickly (within about 3 minutes). That did not fit with my thinking of a cracker style pizza, so I did not dwell any further on the recipe. However, since you inquired about how the recipe might be used to make a cracker style pizza, I used the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html, along with some math on my part, to convert the recipe to baker's percent format. Using King Arthur all-purpose flour as a proxy for the flour in the recipe, and using a "Medium" flour measurement method, I got the following for a 6" matzo:
King Arthur All-Purpose Flour (100%):
Water (44.3017%):
Salt (1.04516%):
Olive Oil (26.9652%):
Total (172.31206%):
Single Ball:
| 267.01 g | 9.42 oz | 0.59 lbs
118.29 g | 4.17 oz | 0.26 lbs
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
72 g | 2.54 oz | 0.16 lbs | 5.33 tbsp | 0.33 cups
460.09 g | 16.23 oz | 1.01 lbs | TF = 0.047832
38.34 g | 1.35 oz | 0.08 lbs
|
Note: Thickness factor = 0.0478318; for 12 dough balls for 6" matzos; no bowl residue compensation
For an 8" matzo, I got the following dough formulation is:
King Arthur All-Purpose Flour (100%):
Water (44.3017%):
Salt (1.04516%):
Olive Oil (26.9652%):
Total (172.31206%):
Single Ball:
| 267.01 g | 9.42 oz | 0.59 lbs
118.29 g | 4.17 oz | 0.26 lbs
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
72 g | 2.54 oz | 0.16 lbs | 5.33 tbsp | 0.33 cups
460.08 g | 16.23 oz | 1.01 lbs | TF = 0.026905
38.34 g | 1.35 oz | 0.08 lbs
|
Note: Thickness factor = 0.0269054; for 12 dough balls for 8" matzos; no bowl residue compensation
As you can see, with thickness factors of 0.0478318 and 0.0269054 for the two matzo sizes, I think you will be hard pressed to bake the skins with cheese and toppings on them such that the tops of the matzos are baked before the matzos start to burn on the bottoms. You would perhaps have to increase the dough ball weights to make much larger matzos and increase the thickness of the matzos. For example, for a 12" cracker style pizza using a thickness factor of say, 0.08, the amount of dough would be 3.14159 x 6 x 6 x 0.08 = 9.05 ounces, or about 256.5 grams. If you go too thick, then the crust starts to look like a Chicago deep-dish crust but without yeast. In fact, if you look at just the baker's percents for the recipes posted above, but for the absence of yeast and maybe a bit of sugar, the recipes look a lot like deep-dish dough recipes.
There are cracker-style pizza crusts without yeast but my instinct would be to use yeast, for fermentation byproducts that contribute to final crust flavors and also for the natural flavor of yeast. As with other pizza types, you would have to decide whether you want a room temperature fermentation or a cold fermentation. Once that decision is made, then you have to decide on how much yeast to use for the window of usability you would like to have for the dough. Volume expansion is less of an issue with the cracker style because the dough will be rolled with a rolling pin or its equivalent, which will crush the dough and force the gases out of the dough.
I think you would have to proceed along the above lines, along with some experimentation, to determine if a cracker style pizza is doable. However, that effort will take you a long way away from the recipe as intended to be used. Arguably, it would no longer be the same recipe.
Peter
