I cooked up the nick57 cracker crust last night. Mixed up the dough on Wednesday night, all done by weight I used 16 oz of flour and the appropriate % of the remaining ingredients, including 3.25 TBSP of oil. Removed the dough from the refrig yesterday 2 hrs prior to rolling out. Rolled out (2 crusts) nice and thin, the dough was great to work with. Had preheated my oven and stone for 1 hr @ 550 degrees, par baked the crust on a pan with the holes in it. I actually par baked for 5 min. @ 550. 3 minutes, then turned the crust over and an additional 2 minutes. I had made two crusts, after par baking both, I added toppings, meanwhile the oven was cooling off to 425. Popped them in one at a time for 11 minutes each, middle shelf of the oven, on the pan which I set on the stone. As I removed each pizza I would let it rest on a cooling rack for several minutes prior to cutting. All I can say is WOW!! This is the thin crust I have been searching for all my life! Crunchy all the way to the middle, nice air pockets, nice leoparding on the bottom. Wish I would have taken pictures. The other thing I truly enjoy about this crust is my wife and I were really able to load up with ingredients and it still came out nice and crisp edge to middle.
My tip: The second pie I finished it by sliding it off the pan and directly on the stone the last 3 minutes (middle shelf), definitely finished off the crust a little nicer than the first one.
Great forum - Thanks for all tips, experimenting and feedback nick57 and everyone else.