Crackery Weeknight Pizza

My preference lately has been for cracker-style pizzas. From a technique and ingredients standpoint that generally means:

AP Flour – To limit gluten strength

Limited Kneading – To limit gluten formation

Low Hydration – This is what works for me. It’s possible to make crackers and crackery flatbreads with a wide range of water input. I’ve had the most success with smaller amounts of water.

The Addition of Fat/Shortening – Limiting gluten by interfering with the chains.

Docking The Dough – May be optional. I mostly use it when there are few or no toppings. It helps prevent the dough from poofing up like a pita.

Baking Longer At Lower Temperatures – To drive out moisture without over-browning.

200128 Pizza2
The toppings pictured above were all basically extras or leftovers:  Pesto, sauteed mushrooms, and salami.

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