Crispy, cracker‑thin pizza baked hot on a Baking Steel.
If you’re chasing that shattery, bar‑pie crunch, this is it. Small dough balls, a quick roll‑out, and a ripping‑hot Steel. Keep the toppings light and let the bottom do the talking.
Ingredients
- 500 g organic bread flour
- 330 g water, room temperature
- 10 g fine sea salt
- 1 g active dry yeast
Directions
- In a large bowl, whisk together flour, salt, and yeast.
- Add the water; mix with a spoon until it comes together. With lightly oiled hands, knead 3–4 minutes until mostly smooth (it’s okay if it’s a little sticky).
- Cover and rest at room temp for ~12 hours until about doubled.
- Refrigerate at least 12 hours and up to 5 days (flavor gets better).
- On bake day, divide into six dough balls (~140 g each). Lightly flour, cover, and rest 2–3 hours at room temp.
- Roll each to 11–12" and about 1/8" thick with a rolling pin. Press out air pockets.
- Dock lightly with a fork.
- Top lightly and bake on your Baking Steel on the top rack at 500°F for 6–8 minutes until crisp and blistered. Rotate once if needed.
Pro Tips
- Roll, don’t stretch: This style wants a flat, even skin.
- Dock: Tiny holes = flat bake = maximum crunch.
- Light toppings: Less moisture keeps the center crackly.
- Electric broiler hack: Preheat to 450°F, switch to broil right before launch so coils fire instantly.
Quick FAQ
Can I freeze it? Yes. After the cold ferment, portion, oil lightly, freeze. Thaw overnight in the fridge; bring to room temp before rolling.
AP flour okay? Works in a pinch. Bread flour gives the snappiest bite.
Want to scale this dough? Use the Dough Calculator.
