I know cracker crusts don't create a lot of excitement, and the thought of a laminated one creates even less excitement, but I wanted to pass on an experiment which made this pizza pretty easy to make.
The recipe:
flour 100% I used high gluten this time, but any will work
very hot tap water 45
olive oil 4
salt 2
instant yeast .75
I made a 25 ounce piece of dough. Put water, salt, oil, and yeast in bowl....mixed well...added flour...mixed for 5 minutes or until all flour is picked up and a dough ball is formed. Place dough in a freezer bag and placed in a barely warm oven (115 degrees) for 90 minutes. The dough now should be a warm, soft, pillow like texture. I quickly rolled out this dough on my dough board (with rolling pin) to about a 15 by 18 inch rectangle. I folded this sheet in half and then in thirds to create 6 layers of dough. Here is where the real experiment starts. Roll out the six layers as far as you can in intervals, letting the dough relax a couple minutes in between intervals. When you get it to a little over an eighth inch, stop. I cut my dough sheet into 4 rectangles, stacked between layers of wax sheets and refrigerated. (By the way, extremely little bench flour is needed....just enough to dry the board.)
Anytime after about 5 hours of refrigeration, you can take your dough pieces out, and using a little flour, you can roll them as thin as you want them with ease. Then put back in the fridge for use the next day.
Dress your dough cold, right out of the fridge and bake.
Just to show how easy this works, here is a dough that is sheeted to just about one sixteenth of an inch, and remember it has six layers of dough in it. This sheet is 10 by 6.5 inches and weighs 4.55 ounces.
Notice the beautiful oven spring, also notice that you see no layers...all you see is tiny pinholes, which means tenderness.
John
