I wanted to put all the pieces together in one spot....put all the tricks in one effort to create good eats. This will be an effort to create a fantastic laminated cracker crust using a 40% hydrated dough....it can be done!
For this exercise I use as my recipe (I made a 16 ounce dough)
flour (All Trumps) 100%
hot water 40%
non fat dry milk 1.25%
Put all the dry ingredients in the Kitchen Aid bowl. Mix. Add water and oil. Using the paddle attachment, mix until the dough comes together (because there is so little water, this will take some time). Don't develop the dough in the bowl. Smoosh the dough together, and place in an oiled plastic bag and place in a barely warm oven. At the 15 minute mark, take the dough out of the oven and do a stretch and fold (the dough is very crumbly, reshape it, flatten it , and put it in the bag and back into the oven. At the 30 minute mark, take the dough back out of the oven and do another stretch and fold (you will notice a big change in the dough at this point). Reshape it, flatten it, and place back in the bag and back into the oven. At the 60 minute mark take the dough out of the oven and go to your bread board. The dough should be very nice to work with. Roll out the dough into as thin a sheet as you can.
Back in 2009, I did an experiment regarding laminations and found that 6 layers is about perfect if using a lightly mixed dough. Here is my experiment. http://www.pizzamaking.com/forum/index.php?topic=6604.msg69047#msg69047
Fold the dough into sixths and roll out. Take your time. Let the dough rest if it needs to. When the dough gets about one quarter to three eights inch thick, divide the dough sheet into desired shapes. Further thin down these skins until desired thickness is reached. Put finished skins in freezer for 1 hour, and then into the fridge overnight.
I would not recommend trying a 40% hydrated dough....I am only illustrating that the stretch and fold really works even in extreme conditions. I even used it on a 36% dough last week, unfortunately, I couldn't get the sheet rolled to create anything worth sharing. We know the RT clone makes excellent pizza (48%), and I've done 45% dough many times....it's the "process" that is important.
The following pictures show the dough right before sheeting and pizzas that I baked after the skins sat in the fridge for 24 hours. By the way, excellent skins!!!!! These are as crisp and as tender as I've ever made, and were very exciting to me!