Thanks for the feedback, pizza chefs! I made a couple of more last night with a random Kitchen Aid internet recipe. See, I'm still learning which scissors are best to open the yeast pack with, what bowls to put where on the counter, lol.
The dough I made last night didn't pull away from the mixing bowl as it was kneading. I added a touch of flour but the dough still stuck. After 10 mins I was able to rip the dough out of the mixer bowl and set it aside for rising. After two hours it had quadrupled at least!
It was sticky, leaving dough stuck to my hands. Also, it was pretty difficult to stretch.
I made two pies. One hand shaped approximating an American crust and the other I rolled as thin as I could and it came out reasonably close to a cracker crust.
Since I'm experimenting I'm just using junk in the fridge as toppings. The 'American' was topped with a caramelized onion/tomato sauce, mini pepperoni slices, chopped jalapeno, and moozadell. The 'cracker' crust was topped with the caramelized onion/tomato sauce, anchovies, mushrooms, moozadell, heavily dusted with parmesan, and drizzled with balsamic vinegar. These were edible
One pic of the American and three of the cracker.