Another cracker crust recipe

[Steve]

Found this recipe at: http://www.bigdaveostrander.com/ask/askdavePF.htm


A great recipe for crispy, sometimes called cracker crust, goes like this.
 
Ingredients (yield: 25 pounds)

20# High-Gluten Flour
8# Water 70 degrees F
1 oz. Active Dry Yeast
3 oz. Sugar
10 oz. Salt
6.5 oz. Vegetable Oil
3.5 oz. Egg Whites

Add everything but flour, oil and eggs in mixing bowl. Let dry ingredients dissolve. Stir and add all other ingredients.

This is a very stiff dough. After mixing let relax for 3-4 hours, in bulk. Or refrigerate overnight.

A dough roller is needed for this dough and to avoid bubbling this dough must be perforated with a docker after rolling.

Last Tip: Bake at lower temperature for longer time, this tends to dry out the crust and gives a crispier texture.

[Steve]

Here's the above recipe scaled down for single batch.

1 pound (~3 cups) high-gluten flour
3/4 cup water (70 degrees F.)
1/2 tsp. yeast
1 tsp. sugar
2 1/2 tsp. salt
2 tsp. vegetable oil
1 tsp. egg whites

Seems like a lot of salt to me. Not sure what the egg white does.