The definition of the cracker crust on here states that it is rolled out thin and sheeted. I guess that is accurate, though I was just back in Chicago over Thanksgiving weekend and had a chance to eat some pies that were not sheeted, but had some crackery characteristics.
I ate at Giordano's in Buffalo Grove and ordered their thin crust, which is the same dough formula as their deep dish, and not exactly very thin. The crust when you look at it from the side, appears to have multiple layers, kinda like a cracker, or maybe more like a biscuit.
Has anybody here used any of the Giordano's recipes in the Chicago style section to make a cracker crust, or a slightly less thick crust?
I had a similar experience at my favorite pizza place in the world, Pappi's in Glenview, IL. Slightly thicker, but crackery and biscuit-like, and delicious.