I was wondering about using a high (NY style normal) hydration dough to make a cracker crust pizza. I thought it may even give a desireable characteristic to the final crust.
So, I had some 62% beer enhanced NY dough and simply rolled it out with the aid of abundant bench flour. I rolled it very thin very quickly and easily. Probalbly as thin as a storebought corn tortilla. I docked it without overlapping the docker's path. I had preheated the oven to 500F with my steel plate in the oven. I successfully launched from a wood peel with flour and semolina onto the steel. 1 minute later, I removed it to a cooling rack. It was still not crisp, but had nice bubbles from the oven spring. I turned the oven off and left it open for about 4-5 mins, then, with the oven OFF, I put the skin back in the still hot (350F ish) oven to dehydrate for an hour. It was crisp at the end of the hour.
Since this was an experiment, I didn't make a pie from it, but just broke off chips and ate it. I really liked the bubbles from the oven spring. It may be a substitute for laminating cracker dough. I have pix and will post later. But I think I'll do a topped pie soon.