Even though I have been at 80% for testing most of my bakes have been at 60% hydration. Is that to high? because if you say yes I will spend time testing at lower hydration. The problem I notice with my few attempts at 55% and below is I think taste suffers but maybe just my lack of experience?
Ater I joint this forum I changed my % IDY to about .3%. Is that to high? yes I do have the problem of continuing to proof
Yeah, I'd say 60% hydration is higher than what could be considered cracker crust. You might be able to make something crackery out of dough that soft, but I think it would take a lot of creativity and a lot more bench flour.
The pics below are of a pizza made of dough that was 43% hydration + 5% shortening. I'd say this pizza fits very well into the cracker style category, but if I raised the hydration (or effective hydration) much more than a few percent, it would probably become something other than cracker crust. I'd say most people consider cracker crust dough to be even lower hydration than what I used for this pizza. If you drop my hydration figure by about 3-4%, then you're basically making Shakey's dough. It seems to me that a lot of the cracker style doughs here on the forum go as low as nearly 35% hydration. (I'm not sure what the fat/oil percentages are with those pizzas, though.)
I don't think your IDY percentage seems high at all. In fact, it seems pretty low to me. But yeast does its job much faster in 60% hydration dough than it does in 40% hydration dough. If I had used 0.3% IDY to make the pizza in these pics, I would've had to wait a very long time for the dough to be ready to use. I used 1.15% IDY, and I think I probably should have used more. (I've always used ADY until very recently, so I'm still trying to get the IDY conversion worked out. Also, I'm not sure if this jar of IDY is in peak condition.)