As others here, I now weigh my ingredients, I weigh everything, others only weigh flour and water. You emitted the water from your recipe, I assume because, A. You didn't use any
. B. you didn't measure
, more likely. It will be helpful to you to know the amounts you use. Yes, you can make a good crust without measuring, but we can help more if you do and you can better adjust to achieve your ideal crust if you do, IMHO.