Success on the first try!
There were some dry spots on the dough but got it rolled very thin. Some cornmeal on the peel, docked the dough with a fork, turned over about 1/2" of the edge, added a bit of olive oil. Par baked for 4 minutes on a hot stone. Sauce, sausage, pepperoni, sautéed 'shrooms, and cheese. Back in the oven for about 8 minutes, then broiled on high to crisp the top. I like crispy crust, some of the edges were a bit over browned. Fresh arugula on top for more veg.
What I learned: cracker crust shouldn't be overloaded. A pound of cheese + everything else was too heavy.
Scrappy dough, now I understand
Used the KA mixer as recommended
Dark stone = dark crust
I'll make it again, used some KAF pizza dough flavoring. Next time it'll be Chicago style.
Thanks for all the info, finally got the crust I've been looking for. Sorry, no pics this time.