I have been using this recipe from PizzaMaking.com for my thin/cracker exclusively:
1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
After 24-hour refrigeration I take about 1/4 of dough ball, wrap in plastic and let come to room temp. Roll as thin as I can,dock, par bake @ 500F in my Pre heated RPG or home oven with stone, pull skin and dress pie. Continue bake until top is to my liking. Pull and place pie on cooling rack.
What I want to accomplish is more of a cracker/crunch texture. Any idea on what additions or subtractions to the ingredients in this recipe I could do to get that extra cracker/crunch. Or maybe my cooking technique.