John;
Actually, we have found that absorption values of 45 to 50% work better in cracker type doughs than the very low absorptions in the 30 to 40% range. The reason for the low absorption values is to prevent full hydration of the flour, however, we have found that if you make the dough in much the same manner as you would a pie dough you can achieve the same results while having an easier to work with dough. This is what we have found to work best for us;
Put water into the mixing bowl (45 to 50% of the total flour weight), then add the yeast (be sure to suspend the yeast in the water), add salt and sugar (we don't recommend using sugar but do so if you must), now add the oil and immediately add the flour. Mix at low speed for about 90-seconds (I know, it doesn't look like a dough, but trust me). Take the "shaggy" dough to the bench and scale to desired weight (be sure to scale about 2 to 3-ounces heavier than what you want as there will be scrap dough), roughly form the "dough" into pucks as you would for a pie dough, or better yet, place into individual plastic bags, then place into the fridge to ferment overnight. If you made pucks, place them onto a pan and cover with plastic before placing it the fridge. On the following day, remove the dough from the fridge and allow to temper AT room temperature for 2-hours, then turn the dough out of the bag, and place onto a dusted surface, using a rolling pin, sheet the dough out to about the thickness of a quarter. Trim the dough to the desired diameter, dock well, sauce and dress as desired. Pizzas made on these dough skins should be baked on a hearth surface at 500F.
Tom Lehmann/The Dough Doctor
