I couldn't believe how good my cracker crust came out. I'm very surprised and I have to thank DKM for the great recipe and the members on this board for the little tips I've been reading here and there.
I followed the Thin and Crispy recipe from this website almost exactly.
1lbs gold medal better for bread flour
3/4 cup warm water
1 Tbl canola oil
1.5 Tsp active dry yeast
1.5 Tsp sugar
1 Tsp salt
Dissolved yeast in warm water. Mixed with wooden spoon for 6-7 minutes. Formed a ball. It was very loose and didn't want to stick together. Didn't knead. Let it sit in sealed tupperware in the fridge for 25 hours. Let it warm up about 3 hours before I used it. Rolled out to about 24 inches. Trimmed. Warmed oven to 600 degrees. Placed dough on perforated pizza pan. Precooked on lowest rack for 4 minutes. Added toppings. Cooked on lowest rack for about 7-9 minutes. I didn't let it sit on a cooling rack but there are no signs of soft or soggy crust. It turned out perfect. Crispy, airy, firm, and crumbly when bitten.
Had enough to make a 16 inch and there was enough extra to make a 12 inch. I planned on layering or docking the second pizza but I didn't want to mess with success so I just did everything the same. It burned because I was too busy eating the first one.
Unfortunately I already ordered some unglazed quarry stones earlier this week assuming I'd need them to get this done.
Thanks to everyone. Here's some pictures I took.
