With the water issue clarified, I decided to give your recipe a try.
I started with about 1/4 cup water in the bread pan of my automatic bread machine. As I saw that the dough mixture was too dry once the mixing cycle began, I added more water, a bit at a time. Then it appeared that the dough was hydrating too much, so I added a bit more flour. Now I know why I like baker's percents and weighing flour and water. I allowed the dough to go through the full dough cycle and to rise within the bread machine. I knocked the dough down and let it rise again, three more times, at room temperature. I estimate that the total fermentation time was about 6 to 7 hours.
I then rolled the dough out as thinly as possible, adding bench flour to the surface of the dough as I rolled it out. I was able to get the skin to 14 inches, the size of my cutter pan--a dark PSTK cutter pan from pizzatools.com. I docked the skin using my docking tool, placed it in the cutter pan, which I had lightly oiled, and pre-baked the skin for about 3 minutes or so at the lowest oven rack position in a roughly 475 degrees F preheated oven. I then removed the pre-baked skin, dressed it, and returned the pizza to the oven to finish baking. I would estimate that I let the pizza bake for about 5 or 6 minutes. When I saw that the bottom of the crust was still fairly light, I removed the pizza from the cutter pan and placed it directly on the lowest oven rack position. About 3 or 4 minutes later, I removed the pizza from the oven.
The photos below show the finished product. While I thought the taste of the pizza was very good, and while I enjoyed eating it very much, I did not sense that I had the proper amount of cracker quality. The rim was cracker-like but most of the rest of the slices were on the semi-chewy side. I think it would help if you can tell me what the texture of the dough should be when it comes out of the bread machine and, later, after the final rise. That is, should it be dry, soft, dense, or whatever? I found the dough to be soft as it went through its multiple rises, and it about doubled in volume after each rise. FYI, I used IDY at 3/4 teaspoon, which certainly contributed to the rapid volume expansion, even in a fairly cool kitchen. In rolling out the dough, I did not fold it in quarters, re-roll it or do anything else like that. It was just a straight roll and I had no problem with it. In fact, if I had a larger cutter pan I am sure that I could have rolled out the dough even further than 14 inches.
I think I have described all the symptoms of the patient. Now, maybe you can provide a diagnosis.