The foundational forum cracker crust: a stiff, low-hydration bread-flour dough (about 40% water) with a little oil, sugar and yeast, kneaded to a scrappy 'cornmeal' texture, risen 24 hours at room temperature, then rolled paper-thin, docked and baked crisp in a cutter pan. This is the recipe that started the whole thin-and-crispy thread.
The foundational forum cracker crust: a stiff, low-hydration bread-flour dough (about 40% water) with a little oil, sugar and yeast, kneaded to a scrappy 'cornmeal' texture, risen 24 hours at room temperature, then rolled paper-thin, docked and baked crisp in a cutter pan. This is the recipe that started the whole thin-and-crispy thread.
Stir the yeast into the water in a stand-mixer bowl and let it dissolve for a few minutes. Separately combine the flour, sugar and salt.
Add the dry mix to the water and run the dough hook on low for about 10 minutes, scraping any loose flour back into the path of the hook. Add the oil and mix 2 minutes more. The dough will look rough and scrappy.
Squeeze the scraps together into a ball, seal in a container, and let rise at room temperature for a full 24 hours.
Roll the dough out very thin on a floured surface. Drape over an oiled cutter pan, press in, and trim the overhang with the rolling pin.
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See the family treeDock the dough all over, then sauce, cheese and top lightly. Bake on the lowest rack at 500 F until the bottom is golden and crisp. Slide onto a rack and cool a few minutes before slicing.