I saw this recipe posted on another post on this website, and since I just recently received my sexy new scale, I thought I would give it ago. I documented the whole process for anyone that is interested. I used 16 oz of flour and followed the bakers percentages for the rest of the ingredients. I substituted in 1 1/2 teaspoons of ady for the compressed yeast though. One thing to note is that when you're calculating the amount of water, to use, its ideal to use a scale, for 16 oz of flour the volumetric measurement says to use 3/4 cup of water, however the volume of 7.2 oz of water is closer to 1 cup.
I proofed the yeast in the water for about 5 minutes to begin with and poured it into my Kitchen Aid mixer. I then added the flour, and then the salt sugar and butter. I mixed it on speed 4 for about a minute and then added the olive oil. I let it continue kneading on spead 4 for another 5 minutes. Which resulted in the following.http://www.duckjob.net/pizza/toml-cracker/lehmannc1.jpg
I formed it into a ball, lightly oiled it, and placed it in a glass bowl covered with plastic wrap. I let it rise for 24 hours on the counter, no refrigeration. Here is the resulting dough after rising. It increased in size by roughly 50%http://www.duckjob.net/pizza/toml-cracker/lehmannc2.jpg
The first thing I noticed about the dough was how easy is was to roll out and work with. Probably due to the higher hydration percentage(compared to DKM's) and the fact that it was not refrigerated. I rolled it out on the counter, and then placed over a 16 inch pizza pan pretending to be a cutter pan(i'll be receiving mine soon). http://www.duckjob.net/pizza/toml-cracker/lehmannc3.jpg http://www.duckjob.net/pizza/toml-cracker/lehmannc4.jpg
I preheated my oven to 500 degrees for 45 minutes. I parbaked the crust for 4 minutes, preped the pizza and baked for another 5 minutes. I then put the pizza directly on my stone for 1 minute just to get the bottom a little extra crispy. Here are the final results:http://www.duckjob.net/pizza/toml-cracker/lehmannc5.jpghttp://www.duckjob.net/pizza/toml-cracker/lehmannc4.jpg
It was by far the best thin crust I have ever made, I'm anxious to try DKM's recipe and pretty much every other dough recipe now that I have a scale, I've realized what a difference it can make when dealing with such small quantities.