Cracker Crust Pizza Dough

Total Time: 2 days (includes a 24-hour resting period)

Ingredients:

• 1 lb. bread flour
• 2/3 cup warm water
• 1 Tbl. oil
• 1-1/2 tsp. active dry yeast
• 1 tsp. sugar
• 1 tsp. salt

Instructions:

1. Using a KitchenAid stand mixer fitted with dough hook, add water and yeast to the mixing bowl. Mix to dissolve yeast.
2. In another bowl, mix flour, sugar, and salt. Add flour mixture to water/yeast mixture. 
3. Set mixer speed to “2” and run mixer for about 10 mins, using a rubber spatula to scape any dry flour from the side of the bowl. 
4. Add oil and mix for 2 more mins, scraping down bowl, if needed. The dough will appear very scrappy and rough. 
5. Pick up the dough scraps and press them into a ball by squeezing them together with your hands. Place dough into a sealed plastic container and allow to rise at room temperature for 24 hrs.
6. Turn dough out onto a floured work surface. Using a large rolling pin, roll dough out very thin. Drape dough over an oiled cutter pan, press into place, and trim off excess with the rolling pin. 
7. Dock the dough, add sauce, cheese, and toppings. 
8. Bake at 500 degree Fahrenheit on the lowest rack in the oven (the cutter pan should only be inches from the heating element – open the over door frequently to all the heat to escape and causes the thermostat to kick on which keeps the heating element on.)
9. When the bottom is golden brown and crisp, remove from oven. Slide pizza onto wire cooking rack. Allow to cool 5-10 mins before slicing and serving.