Ingredients for dough:
1 1/2 teaspoons of rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
Ingredients to season crackers:
Stand mixer with pasta roller attachment
Small cookie cutters in Halloween shapes
Measure 3/4 cup of water and microwave in 15 to 20 second intervals until water reaches 100 to 110 degrees. Add the sugar and rapid-rising dry yeast to the warm water and quickly mix. Set aside for 5 to 7 minutes, so the yeast can bloom. You know the yeast has bloomed, once you start to see bubbles and foam on the top of the water mixture. If the yeast does not bloom, do not use it, that means that yeast is no longer good.
Add the flour, salt and olive oil to the kitchen aid bowl. Turn on the stand mixer on low using the dough hook and slowly being to add the bloomed yeast mixture. Keep the mixer on for 7 to 10 minutes on low speed allowing the dough mixture to come together.
Remove the dough from the mixing bowl and form into a ball. Add a tablespoon of olive oil to the mixing bowl and place the dough back into the bowl. You want to ensure that the entire dough is covered in oil in order to prevent it from drying out. Place a clean kitchen bowl on top of the bowl and place in a warm place in your kitchen. After 1 hour, the dough should have doubled in size. It is now ready to use.
Preheat your oven to 350 degrees and line your baking sheet with parchment paper.
Cut the dough into quarters and then cut each quarter in half. Using the pasta dough sheet roller, feed pieces of the dough through the roller on setting 1. Run the dough again through the roller on setting 2 and then setting 3 to get the dough really thin. (You can also roll out the dough very thin using a rolling pin, if you do not have the pasta roller attachment.)
Sprinkle flour on a clean surface and place the rolled out dough. Using the cookie cutters, begin to cut out the shapes. Place them on the parchment lined cookie sheet. Mist with the cooking spray and sprinkle with salt and pepper to taste. Place the cookie sheet into the oven and bake for 10 minutes. The crackers will be golden and perfect. Allow to cool completely. You can store for up to a week in a sealed container. Enjoy!