For me, still living on the South Side, all I do is crank the oven to preheat and use my stone/tile. I marvel at a lot of the "chemists" here because I guess I am like a musician that can't read music. I always wing it---not a single recipe written down.
Anyway, I roll it out as thin as possible and then it only takes 5-8 minutes to cook. I guess it's as cracker-ish as it gets.
That being said, a cultural phenomena is sweeping many parts of the U.S., Chicago in particular. My following description is an honest study into this, and is not meant to be prejudiced in any way.
Mexican immigrants come to the U.S. looking for a better life, as my Grandparents did. Well, some buy pizza joints. Most of the ones that do, had started out as pizza makers or other aspects of the biz.We are at the point that even the 2nd generation of original pizza makers are at retirement age, so a lot are selling because their kids don't want to do the 6 or 7 day week business. Mexican work ethic is work hard, get paid, and don't be frivolous. That unofficial credo is why you can find slices at pizza places and "roach coaches"(catering trucks) that are thick on dough, light on sauce,and so-so on toppings. They work hard and want to be fed well, and for cheap. So a $1.50 slice that weighs 12 ozs. is the ideal thing.
As a Health Inspector for 17 years, and someone who was BORN into the food biz, I have witnessed this. I really hope some people do not think I am making generalizations that are make-believe. It is for this reason that we are seeing less and less of the cracker-style crust. Only enthusiasts will pay $14 for a large cracker crust, and a majority want 3 pizzas for $9.99. They want to be filled-up.
Sorry for the speech.