Your photograph looks a lit like the Chicago style cracker type dough formula that I developed many years ago. I have the formula and procedure posted in the PMQ Think Tank. It is really pretty easy to make but it does require a dough sheeter/roller to form the dough balls/pucks into a pizza skin. At home you can get away using a pie pin or rolling pin but if you use a rolling pin do not use the handles, instead, roll the dough with your hands placed over the top of the barrel and pushing down with great effort. it's a workout if you are going to make very many. The dough formula is not critical in my opinion so you might want to start out using a formula that you're familiar with and make a few slight modifications.
1) Reduce the total dough absorption to not more than 50%, depending upon your flour 45% might work better.
2) Use any type of yeast at the normal level, but it MUST be suspended in the dough water.
3) Put water (80F) in mixing bowl.
4) Suspend the yeast in the water by stirring until completely suspended, then immediately add the salt and sugar (if used), followed by the oil (I personally like to use 5% oil in this dough formula), then add the flour and begin mixing at low speed just until the dough takes on a very crumbly appearance. Yes, there will still be a lot of dry flour present and it will be hard to call it a dough. In reality, it looks a lot like a pie dough in the making. The dough is not properly mixed. DO NOT OVERMIX.
5) Take the "dough" to the bench and weigh out about 12-ounces for a 12-inch diameter finished crust.
6) Form the dough into a puck shape as you would if making pie dough, pushing it together from the sides until it roughly takes on a puck like appearance, then wrap each dough piece in stretch wrap and place in the fridge to cold ferment and fully hydrate over night.
7) On the following day bring the dough out from the fridge and allow to warm at room temperature until the dough reaches 50F, then lightly flour the dough puck (you will notice that it looks better now) and begin rolling the dough out to about 1/8-inch thickness or a little less, dock the dough well and trim to 12-inches in diameter, brush lightly with olive oil and dress the skin to the order. Bake at 550 to 600F.
Tom Lehmann/The Dough Doctor