I made my first real try at a thin cracker crust tonight to compliment my first try at a deep dish. I have to admit the deep dish turned out better. I simply followed DKM's recipe from the recipe page for my first try. I'm afraid I did not thoroughly mix the ingredients to get the limited moisture in that recipe completely incorporated into the dry ingredients. When I went to roll it out I encountered a moist glob in the dough if that makes sense. The crust was crunchy but kind of dense. Very flavorful though. We ate the whole thing.
I am stronger from the difficult rolling and it served as my exercise for the day.
Thanks for all the great info on this site. Can't wait to give it another try.