I have made two thin cracker pizzas for today's lunch. I used my usual dough from refrigerator as the crust.
My dough ingredients:
Bread flour 80%
Spelt flour 20%
Ice water 70%
Instant yeast 2%
Olive oil 3-4%
Just mixed all ingredients together and kneaded the dough in the bowl by spatula for a few minutes. Divided the dough into 2 parts and placed in plastic food boxes. Placed the doughs in refrigerator for over 24 hours. Whenever you want to make pizza or bread, just take out the dough from fridge and let it return to normal temperature for an hour before your normal procedures in making bread or pizza.
Left one: Right one:
480F for 8 minutes 480F for 12 minutes
Pre-baked crust for 3 minutes No pre-baked crust, one time baked
Toppings order:Olive oil, tomato sauce, Olive oil, cheese, Salame+Coppa, cheese,
cheese, Salame+Coppa, cheese tomato sauce
Crispy in centre, crunchy in rim Drier in texture, more cracker-like
Larger air holes Smaller air holes
I personally like the left one more. Eleven minutes should be OK for the right one.