Wow! this came out awesome!
I wanted to try them before i attempted freezing, so I ate five over the 3-5 day stretch. at 3 days the dough was loose and easy to work with, had nice spring, everything was great but it didn't taste like anything. The flavor developed over the next two days.
i didn't try freezing the 5-fold yet. i'm going to try different timings next week, I would like to figure out something that can go freezer to oven in 8 hours.
the dough stays nice and strong and takes energy to stretch out. I wish I knew why this is true, but I don't..
I didn't have this problem. In-fact i was able to stretch the dough so thin, so easily, that i was affraid it was going to be soggy. But it got really crispy and resulted in basically a cracker crust - paper thin and held it's horizontal shape when i picked it up! i was quite impressed.