Posted 16 September 2012 - 01:42 PM
What temp are you looking to bake at? Something I do with my pizzas is bake at 500 basically until done using a pizza screen, then I put the screen on the oven floor to darken and crisp it. I like how the crust comes out on a stone, but sometimes its just easier to do it this way. And about crackers, in addition to long baking and temperature, a cracker dough has much less hydration then a pizza dough, if you looking for that I'd decrease the hydration on a pizza recipe and see if you like the results. Hope fully that hasn't been mentioned before, I didn't read through all the other posts.
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