Artisan Sugo Crackers Recipe
Chilling
INGREDIENTS
- MORCOTE® 00 Flour – 1000g
- MORCOTE® Pizza Sugo Powder – 80g
- Ice-Cold Water (~4°C) – 360g to 380g
- Unsalted Butter (cold, cubed) – 180g
- Extra Virgin Olive Oil – 40g
- Fine Sea Salt – 15g
- SwissBake® Standard SA1 Baking Powder – 10g
- Castor Sugar – 10g
- SwissBake® ENZY 300 Improver – 5g
- Extra Virgin Olive Oil (for spraying) – as needed
METHOD
Cold Sablage: In a planetary mixer fitted with a paddle attachment, combine MORCOTE® 00 Flour, SwissBake® ENZY 300 Improver, fine sea salt, castor sugar, and SwissBake® Standard SA1 Baking Powder. Mix on slow speed for 1 minute to ensure the dry ingredients are evenly distributed. Add the cold cubed butter and continue mixing on slow speed for 3–4 minutes until the butter is fully rubbed into the flour. The mixture should resemble coarse, damp sand with no visible butter lumps.
Hydration & Binding: Add the extra virgin olive oil, then pour in the ice-cold water, starting with 360 g. Mix on slow speed for a maximum of 45–60 seconds, stopping as soon as a shaggy dough forms. Do not overmix. Overworking the dough will activate the gluten in the 00 flour, making the crackers tough and causing shrinkage during baking.
Protein Relaxation: Turn the dough out onto the bench and press it into a flat rectangular block. Wrap tightly in plastic film and refrigerate for 45 minutes. This resting phase relaxes the dough structure and firms the fat, making the dough easier to sheet thinly and evenly.
Sheeting & Docking: Roll the chilled dough to a uniform thickness of 1.5mm to 2mm. Dock the entire sheet aggressively using a dough docker to prevent the crackers from puffing into hollow “pillows.” Cut into rustic rectangles, approximately 4cm × 6cm, using a fluted pastry wheel for a professional artisan finish.
Baking & Sugo Coating: Preheat a deck or convection oven to 170°C. Place the crackers on perforated trays and bake for 14–16 minutes, opening the vent for the final 5 minutes to ensure a dry, crisp centre. Bake until the edges are golden and the crackers feel rigid. Immediately after removing from the oven, lightly mist the hot crackers with extra virgin olive oil and generously sprinkle or sieve MORCOTE® Pizza Sugo Powder over the surface. Allow the crackers to cool completely on wire racks. The residual heat will help set the sugo powder onto the cracker surface.
Shelf Life: 1 month ambient, stored in moisture-barrier packaging