In response to replies #4 and 5 above;
ADY is typically, and correctly substituted for compressed (cake) yeast at 50%, or 1/2 of the compressed yeast weight or percentage.
The type of flour used to make the Chicago style cracker crust would be Ceresota brand, but any flour with around 11.5% protein content would work equally as well. When baking in a home oven, I like to par-bake the crusts at 400F, and bake on a stone if possible, or on a dark colored pan if a stone is not available. When baking the dressed dough/crust, I increase the oven temperature to 475 - 500F, and bake on a dark colored, solid pan, like the Lloyd's cutter pan, but any dark colored, solid pan will work. The baking time will be about 25-minutes on a raw dough skin, or about 15-minutes on a par-baked crust. Some experimenting will be needed due to the vast differences in the way different home ovens bake.
Tom Lehmann/The Dough Doctor