Thanks Lawman. I was going for a thickness factor of .05, or about the thickness of a dime. I let the dough do it's thing for 24 hours in the fridge. The last pie I made, I let it warm up in a oven that was just warmer than room temp, about 80 or 90 degrees for about two hours. The warm dough rolled out very easily. I think I should have docked it a little more, it had larger bubbles than the last pie I made. I did punch them down after removing from the par bake. The main difference from my "Fail Cracker pie" was the doubling of the oil from 4 to 8, which turned out to be 2.26 tablespoons, and spritzing any dry flour with a little water before forming into a ball.. I tried more oil after making a matzo dough cracker pie as an experiment. The matzo uses almost as much oil as water. It made a great cracker but was too fragile to make a pizza with. After that I wanted to see what would happen if I tried it with a pizza crust. I just tried doubling the oil as a start. To my surprise it created a very crackery crust, and the dough was not tough or dense, it was light and airy. Just the way I remember Pizza Hut from the 60's.
I've included the dough calculation tool so you can see the amounts I used to make a 16' pizza skin. As you can see the thickness factor is .1. I do that for a reason. Sometimes the dough gets out of shape or cracked at the edges when rolled out. I roll the dough to the desired thickness, about a dime or so, then plop it in the cutter pan and trim. I have a lot of leftover dough. I would rather start with more dough so If I have a problem area with the skin, it is large enough that I can use the best part to place in the pan. As you can see it has the oil value at 4, which I changed to 8 for the last two Pies I made
I used olive oil in the dough, not extra virgin. I've read that Crisco makes a nicer tasting crust. I'm not sure the garlic powder adds any flavor, it is just an after thought. It does not show any salt value, but I usually add a teaspoon to the mix.