American · Style guide
Docked razor thin; shorter ferment
Very low hydration, snappy-crisp crust-often docked; fast bake, tidy slices.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 45% |
|---|---|
| Salt | 2% of flour |
| Oil | 8% |
| Sugar | 1% |
| Yeast (IDY) | 0.2% of flour |
| Total timeline | 18 h at 20°C |
| Bulk ferment | 2 h |
|---|---|
| Cold ferment | 14 h |
| Bench / ball proof | 2 h |
| Cold placement | bulk |
Cracker dough is often cold-relaxed into a single mass before sheeting/docking. If you cold after portioning, switch placement to match.
Cracker-thin is more technique than region. Lower hydration, often with a little fat, bakes up dry and crisp instead of chewy. Docking keeps bubbles down, keeping the base flat and evenly crunchy. It shows up in bar pizzas, frozen pizzas, and home recipes because it’s predictable: it rolls out easily, bakes quickly, and slices cleanly. Practical engineering for crispness.
The Cracker Thin preset in 8Bit.Pizza starts around 45% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Cracker Thin timeline is about 18 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Best for ultra-thin, crisp slices. Great if you like clean cuts and no bubbles. Fast bakes; light dough handling.