ok, tried a combo of dr dough and aawshads.
Flour (100%): 170.66 g | 6.02 oz | 0.38 lbs
Water (45%): 76.8 g | 2.71 oz | 0.17 lbs
IDY (.6%): 1.02 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
Salt (1.75%): 2.99 g | 0.11 oz | 0.01 lbs | 0.62 tsp | 0.21 tbsp
Olive Oil (6%): 10.24 g | 0.36 oz | 0.02 lbs | 2.28 tsp | 0.76 tbsp
Honey (1%): 1.71 g | 0.06 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
Total (154.35%): 263.41 g | 9.29 oz | 0.58 lbs | TF = 0.07
This is for a 13 inch pizza, but I crimped the edges to make it 12 inch.
Mixing: I did it by hand, put water, honey. and IDY in a mixing bowl, waited 10 minutes, then added salt and oil. Added flour ( I used GM Better for Bread) about a half cup at a time, stirring with spoon, until the dough became too dense. Put the rest of the flour in, and hand kneaded for about 6 minutes, til the flour was incorporated.
Put a little oil in a plastic container, covered ball in oil, covered container and let rise for 6 hours at room temp.
Baking: Rolled to size I wanted, with a rolling pin. Used a little semolina flour while rolling.
Used a perforated anodized pan. Oven @ 450, pizza on bottom shelf. Rotated, of course.
This may not be a truly cracker style, because of the thickness. But this is the best thincrust I've ever made.