Tom Lehmann Cracker-Style with Baking Soda
Pete-zza's worked-up version of a newer Tom Lehmann formula: 100% flour, 50% water, 5% oil, a pinch of baking soda and very little yeast, given a long overnight room-temperature ferment. Two thin skins are stacked with flour between them for a flaky, laminated effect, then baked directly on a stone with no par-bake. Scaled here to about 170 g flour.
Pete-zza's worked-up version of a newer Tom Lehmann formula: 100% flour, 50% water, 5% oil, a pinch of baking soda and very little yeast, given a long overnight room-temperature ferment. Two thin skins are stacked with flour between them for a flaky, laminated effect, then baked directly on a stone with no par-bake. Scaled here to about 170 g flour.
Ingredients
Method
Dissolve the salt in the cold water. Combine the flour, yeast and baking soda, then gradually work them into the water. Add the oil once the dough comes together.
Knead about 8-9 minutes; the dough will be stiff and scrappy, so stop and hand-knead as needed to bring it into a rough ball. Cover and ferment at room temperature overnight (about 24 hours).
Divide and roll into two thin 14-inch skins. Lightly flour one and stack the second on top, then re-roll the pair to about 14.5 inches and pinch a small rim. Dock well.
Sauce, cheese and top. Slide onto a stone preheated near 500-550 F, then drop the oven to 450 F and bake about 8-9 minutes until crackery and crisp from edge to center; no par-bake needed.
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