Here is experiment #9...I had to find out how using the cracker style method on a higher hydrated dough would work. I made up a very simple 60% dough,(100% flour, 60% water, .75% yeast, 2% salt and 5% fat). I threw everything in the Kitchenaid, combined it all a bit with a spatula and mixed for 3 minutes. I let the dough rise in the bowl for 90 minutes. I then rolled the dough pretty thin.....then folded so I would have 3 layers, and rolled again...I then folded this sheet into 3 layers and rolled again...(that's 9 layers)...By the way, this process couldn't have taken 2 or 3 minutes...and the neat thing is, there is very little pressure used to accomplish this. I cut out my skins and refrigerated for about 22 hours. The skins are 8 1/2 inches and weigh only 5.9 ounces ( a little thin for my taste). I dressed one skin and baked in a 500 degree oven right on the pizza stone...and you can see the result below.
I did this experiment not having a clue what the outcome would be and was amazed how similar it really is to the lower hydrated doughs. The bottom was fabulous, it was crispy, tender. The middle was a bit more bready than the lower hydrated but it was so very thin, the flavor was great. This would be a great alternative to one wanting to make a cracker crust without all the work of rolling the dough.