Don's thoughts are right on. KAAP flour (King Arthur All Purpose) is fine for thin cracker crusts, altho I have a slight preference for their bread flour (just a little higher gluten). Either works fine and both should be tried at times to see what one prefers here. I do not recommend the OO types and other super high gluten flours for cracker crusts. If that's what you want to use, go to the Neapolitan thread.
I do most of my cracker crusts by hand mixing and never, ever use a bread machine. Some do, however. My KA food processor is the best, however, for dry cracker crust doughs. I always use a cutter pan and the docker is handy too (but a blunt seafood fork or similar is fine, also). I think baking by weights like most of the world is the best way to go, so plan on a scale in your future (suggest you look at the one on the King Arthur website that converts from volume -- e.g. cups -- to weight) cause with volume, one cup you do one day could easily weigh something different the next day! And none of this should be considered "fancy gizmos." And for small measurements, like salt and pepper or yeast, use of tsp and Tbs are fine.
The dry dough for cracker crusts is a hard one to start off making thin crust pizza I think. Suggest upping the hydration somewhere between 40 and 50%. In your case, you'll have to roll out the dough long and hard and that sometimes makes the dough come out too tough as a result. But if you don't roll it out really hard (and get tired doing so), you'll get too thick of a pizza dough. Remember Peter's tips (recited elsewhere) to warm the dough as warm dough is much easier to roll out than cold or cool dough. Good luck and remember its just another step in the learning process.