Cracker pizza Dough


  • Starter:

  • 110 g. Tipo 00 flour (or all-purpose flour)

  • 100 g. Water (40 degrees)

  • 2 g. Dry yeast


500 g. Tipo 00 flour (or all-purpose flour)

100 g. low-fat milk

160 g. water

12 g. salt

25 g. regular olive oil (do not use extra virgin)



  1. The starter is made 10-12 hours before the final pizza dough (if you need more time - you can put the starter in your refrigerator for up to 8 hours after the first 10-12 hours.)
  2. Mix 110 g. flour with 2 g. dry yeast in a container that has a tight closing lid.
  3. Add 100 g. Water.
  4. With a fork mix flour and water until the dough is even.
  5. Leave the starter at room temperature for 10-12 hours.

The dough:

  1. When the starter is ready - pour it into the bowl of your food mixer.
  2. Add milk, oil and 150 g. water (leave 10 g. of water for later).
  3. Add flour.
  4. Knead the dough for at low speed until the dough comes together.
  5. Leave the dough for 10 minutes.
  6. The 10 minute rest is called autolysis. Autolysis is an enzyme process that begins the degradation of starch and proteins in the flour. With autolysis you give the flour time to soak up the water without the salt's gluten effect. This makes the dough more smooth. During the 15 minute rest, the dough is changed to a homogeneous lump of "gluten" strings, which is much less sticky and the flavor becomes more full.
  7. Add salt and the last 10 g. of water.
  8. Mix on medium speed for 8-12 minutes until the dough develops a smooth, satiny appearances and doesn’t break when stretched.
  9. Form the dough into a ball and place back in the mixing bowl.
  10. Cover with tinfoil and leave on the countertop for one hour.
  11. After one hour, divide the dough into pieces of 200 g. each.
  12. Now its time to form your dough balls – you should be able to form them without using extra flour.
  13. Shape your dough balls by taking the edge and pushing it into the center of the ball, you continue all the way round and repeat until you have a tight and even ball.
  14. Cower each dough ball with olive oil on the whole surface.
  15. You can store your dough balls in two ways. You can store them in a container with a lid (see picture 13-14 or 15-17 below) or you can “bag” them (see picture 10-12 below). “Bagging” means that you put each dough ball in separate freezer bag. If you use the method, the procedure is as follows:
  16. If you store the dough in a container – put them in a container that is big enough for you to have a space between your dough balls that is 1-2 cm. wide and cower with a lid.
  17. If you choose to “bag” your dough balls, then put each dough ball in separate freezer bags and twist the end of the bag into a pony tail and place the bag in a container so that the dough is on top of the pony tail. Do NOT make a knot on the bag.
  18. Place the dough in your refrigerator for at least 6 hours and up to 72 hours.
  19. On pizzaday – take the dough out of the refrigerator at least 1 hour before shaping your pizza. The dough should have room temperature when you form your pizza.
  20. Place a pizzastone/pizzasteel on the second highest oven rack and preheat the oven to 260 C.
  21. Use a rolling pin to form your pizza. Make it as thin as possible - about 1 millimeter.
  22. Sprinkle the pizza with olive oil.
  23. Place the pizza in the oven on the pizzastone/pizzasteel.
  24. Bake for 4-6 minutes until the crust is golden brown.
  25. The dough should start to bubble immediately when put in the oven. If the bubbles get too big you should puncture them with a knife.