Frustrated with prior attempts I made up this dough formulation as i began pouring the water into the bowl. Wasn't quite sure what I'd get in return but very happy with the results.
Not sure if its technically Chicago thin/Cracker or a cross between both.
AP Flour - 200g
Water - 80g (40%)
Corn Oil - 15g (7.5%)
IDY - 1/4 tsp
Salt - 1/8 tsp
Did a 3 hr room temp rise and baked in a 450F oven on quarry tiles preheated at 500F for 6 minutes on bottom rack. Haven't used my quarry tiles much but I must say they heat up super fast. I did not dock the crust which is why I think it turned out so well. Lifting up just a little in a few places.
Pics don't do this pizza justice. The crust was dynamite.