I used the skin and scrap dough to make two cracker-style pizzas tonight. For the skin, I didn’t dock, just to see what would happen. I don’t think I baked long enough on the second bake with the skin, because my bottom crust didn’t get dark enough.
For the scrap dough, I divided it into four pieces ,and put it into proofing box to warm-up. I rolled the four scrap dough pieces really thin, then buttered in between the layers, then rolled some more, then docked on both sides. The weight of the scraps doughs together, after being cut round was 124 grams.
Cracker-style pizza with 4 laminated skins.