I am fortunate to have available to me a oo flour packed for Roma by Molino Iaquone. I've had a great luck with neapolitan pizza and was wondering what a cracker crust would be like.
My recipe:
22 ounces of oo flour
9.9 ounces of hot water
.17 ounces of instant yeast
.40 oz of sea salt
.90 ounces of oil
Mixed all dry ingredients in mixer bowl...added wet ingredients, mixed by hand until all flour was wet, mixed with Kitchen Aid for 4 minutes on low until all pieces of dough were picked up in a ball. Covered with plastic, and let set outside on deck to rise for about 1 hour 30 minutes.
Using my rolling pin, I rolled my dough ball into a 23 inch by 15 inch sheet. I then folded this sheet into thirds and then in half, giving me a piece of dough with six layers. I again rolled piece of dough into a 23 inch by 15 inch sheet. I took my time and let the dough rest, so as not to manhandle the dough..(it actually was very easy to do). Out of this sheet I cut 3 eight inch pizzas, which I wrapped and through in the freezer to chill for 30 minutes, and then put them in the refrigerator to sit overnight.
Because I found it so easy to sheet this oo dough, I took the three big pieces of scraps, laid them on each other, then sheeted out another piece of dough (which had 18 layers if your counting). Out of this sheet, I cut another 8 inch skin.
