Fazzari Laminated Cracker Crust (Home Method)
Pizzeria owner John Fazzari's home-friendly laminated cracker: 100% flour, 45% very hot tap water, 4% oil and just 0.75% yeast, mixed only until the dough balls up. A short warm proof makes it pillowy, then it's rolled thin, folded to six layers, re-rolled, cut into skins and rested cold. Baked straight from the fridge it gives a tender, shatteringly crisp crust full of tiny pinholes.
Pizzeria owner John Fazzari's home-friendly laminated cracker: 100% flour, 45% very hot tap water, 4% oil and just 0.75% yeast, mixed only until the dough balls up. A short warm proof makes it pillowy, then it's rolled thin, folded to six layers, re-rolled, cut into skins and rested cold. Baked straight from the fridge it gives a tender, shatteringly crisp crust full of tiny pinholes.
Ingredients
Method
Combine the dry ingredients, then add the very hot tap water and oil. Mix on low just until all the flour is picked up and the dough balls, about 3-5 minutes; do not overdevelop.
Seal the dough in an oiled bag and set in a barely warm (about 115 F) oven for about 90 minutes, until warm, soft and pillow-like.
Roll out to a thin rectangle, fold in half and then in thirds to make six layers, and re-roll in stages (resting the dough between passes) until a little over 1/8 inch thick.
Cut into skins, stack between wax paper, and refrigerate at least 5 hours (overnight is fine). Re-roll to final thinness if desired and chill again.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree