I had tried a cracker crust a few times in the past and the last one I killed myself rolling out and ended up with a crust that wasn't very tasty and very tough. I just gave up trying for a bit, because I was having good success with other crusts I hadn't really given it much thought. But you always return to your first love, right? So I finally bought a food processor to give it another go. Previously, I didn't recall the advice of the proofing box, or blew it off because I didn't have one, but other interests (sourdough bread) prompted me to secure a proofing box. So here I go again with a thin and crispy crust.
I used Pete-zza formulation from reply #16, I wanted to read the whole thread before starting, but I just couldn't wait.
After making the dough, I wrapped it and put it in the proofer, since I had some starter in there too, I didn't raise the temperature as much as Pete recommends, but rather left it around 90F. And house issues, like an overflowing sink from mystery source kept me from rolling it out in a timely manner and the dough was in the proofer for about 6 hours. But rolling out the dough was breeze compared to before and I don't feel like I worked the dough to the point that it'll be tough.
Tonight, the pizza gets made and I'm just so excited, I can't wait to taste it. I'll definitely post some photos.