Pizza Inn original crackery crust is made by mixing a batch of dough and fermenting unrefrigerated overnight. The dough is flour, water at about 37% hydration, and IDY. The dough uses a sheeter (Somerset) two-pass system with the dough gently stretched over black trays, trimmed, and sent through a Lincoln I conveyor belt oven.
It works and if you like crackery, Pizza Inn is a good start if you have one in the neighborhood.
