I pre-baked a hybrid of different doughs using the Thin-Cracker style recipe. I used honey instead of sugar in one of the doughs and accidentally
put in too much yeast (alcohol was involved) so I made another with less yeast and sugar. Mixed all together and set in the fridge overnight. The dough was seemingly the same to rise, but slightly tougher to roll out after resting. I pre-baked the crust just for insurance.