Getting the Thickness Right

Before we get into the different ways to roll the dough, let’s talk about thickness. The thickness of your cracker dough will affect your baking times, cracker texture, and yields. That’s why it’s key to get your cracker dough the right thickness for each recipe. The most common measures for dough thickness in this book are 1/16 and ⅛ in/2 and 4 mm. To get a visual sense of what these measurements look like, pick up a penny. One U.S. cent is 0.0625 in/1.6 mm, or about 1/16 in/2 mm. To see what ⅛ in/4 mm looks like, stack two pennies.