Tavern Dough
Lowest hydration on the site. Cold butter cut in like pie crust, rolled paper-thin, docked, dried uncovered in the fridge.
Ingredients
The process
- 1
Combine dry
Mix flour, salt, sugar, yeast in a food processor or stand mixer. Pulse to combine.
- 2
Cut in cold butter
Add cold butter cubes. Pulse/mix until butter is in pea-sized pieces - same as making pie dough.
- 3
Add water
Add cold water. Mix just until the dough comes together, about 30 seconds. Do not overwork.
- 4
Divide & chill
Turn out, divide into two 320g balls. Wrap each tightly. Refrigerate 24 hours.
⏱ Chill1440:00 - 5
Roll thin
Roll each ball on a floured surface to a 12-inch round, very thin (1/8 inch or less). Rolling pin mandatory.
- 6
Dock
Dock aggressively with a docker or fork - every half-inch, all over.
- 7
Dry uncovered
Place skins on parchment, on a sheet tray, uncovered, in the fridge for 12-24 more hours. This dries the surface for crackling crispness.
⏱ Dry uncovered720:00
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