I think that often the confusion about the cracker style of pizza stems from semantics. For example, the terms "cracker", "cracker style", "cracker-like", "crackery", "crunchy", and "crispy" can mean different things to different people. Even the term "tender" has a different meaning in the context of the cracker style pizza than for other types of crusts. The DKM recipe you have been using is DKM's interpretation of a true cracker style crust that was popularized by Pizza Inn many years ago. Yet, I have seen the above terms used for pizza crusts that, in my opinion, are quite different than the DKM Pizza Inn type of crust. Examples include the Chicago cracker style pizza, such as the Vito & Nick's pizza (see also Tom Lehmann's recipe at the PMQ Recipe Bank at http://pmq.com/tt2/recipe/view/id_161/title_Chicago-Cracker-Style-Pizza-Crust/
), the DeLorenzo pizzas, the Monical and Round Table pizzas, and even the Mack's pizzas. Sometimes the above terms are also used with terms like chewy to describe other parts of a pizza crust. As we have learned, it is not always easy to make any pizza identically every time. A pizza intended to have a soft crust can have chewy and cracker-like parts and, conversely, a pizza intended to be cracker-like can have soft, chewy parts.
If you would like to try to find the species of cracker style pizza that you like the best, and at the same time learn something about the different possible textural characteristics of a cracker style crust, I would like to suggest the following. I suggest that you make two pizzas that are identical in every way, except for the thickness factor. For one of the pizzas, I would use a thickness factor for the skin as it is fitted into the pan of 0.09. For the other pizza, I would use a thickness factor of about 0.05-0.06 for the skin as it is fitted in its pan. The reason I asked you the questions about the pan size and the weight of the skin in the pan was to be able to determine the corresponding thickness factor. Knowing that might have allowed me to explain your results. If you decide to conduct the test suggested above, you can use the EL-7 product for both doughs, or you can run the test without that product (and use your proofing box if necessary). If you choose to use the EL-7 product, you can post your results in this thread. If you'd like, you can also make the two pizzas on separate occasions so long as they are identical as much as possible but for the thickness factor as discussed above. Hopefully, making the two pizzas you will experience different crust textures from which you may develop a preference or, in the alternative, get ideas for improvement if you decide to proceed further with that style.
The question about the type and brand of flour was raised because the type of flour used for the cracker style pizza can make a difference. As DKM has noted, the three basic kinds of white flour, including all-purpose flour, bread flour and high-gluten flour, can all be used to make the DKM cracker style pizza. I personally found that I liked the Harvest King/Better for Bread flour better than all-purpose flour, whereas other members indicated that their favorite flour was a high-gluten flour. Bread flour and high-gluten flour promote increased crust flavor and increased crust coloration. I briefly touched upon the flour issue at Reply 159 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg71979.html#msg71979
(note also the discussion of crust chararacteristics) and also in Reply 135 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg53189.html#msg53189.
In Reply 135 I also espoused a pet theory of mine that a thin cracker style crust has a different impact on the palate because each bite of a cracker style pizza has proportionately less crust in each bite than with most other pizzas with much thicker crusts (assuming the same things on the pizzas). If my theory is right, that might help explain why you seem to prefer thicker crusts over thinner crusts. Or it may simply be a case that you just don't like cracker style crusts and pizzas, based on flavor, crust characteristics or maybe even both.
EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/Chicago-Cracker-Style-Pizza-Crust/record/57734/