Mad_Ernie and nick57,
I did do other experiments with trying to make a cracker style pizza at Reply 126 http://www.pizzamaking.com/forum/index.php/topic,13820.msg146068.html#msg146068 with a dough enhancer and another one at Reply 135 http://www.pizzamaking.com/forum/index.php/topic,13820.msg146736.html#msg146736 and another one at Reply 145 http://www.pizzamaking.com/forum/index.php/topic,13820.msg147690.html#msg147690 with the final pictures of the attempted cracker style at Reply http://www.pizzamaking.com/forum/index.php/topic,13820.msg147983.html#msg147983 and yet another experiment with a cracker style at Reply 175 http://www.pizzamaking.com/forum/index.php/topic,13820.msg148333.html#msg148333 with the final pictures at Reply 184 http://www.pizzamaking.com/forum/index.php/topic,13820.msg148654.html#msg148654 and one last experiment on a cracker style at Reply http://www.pizzamaking.com/forum/index.php/topic,13820.msg153481.html#msg153481 with another failed cracker style pizza.
I finally got up the courage to try again after I got my cutter pan at Reply 12 http://www.pizzamaking.com/forum/index.php/topic,16803.msg164367.html#msg164367
The above experiments all were with the help of Peter and I still failed.
I didnít sift my flour and had forgot what size my cutter pan was when figuring out a formulation on the expanded dough calculation tool for my recent cracker style attempt. My cutter pan was at market when I mixed the dough and did the calculations. If I would have thought about me posting about the cutter pan at the time I did the calculations I would have been able to search and see I purchased a 10Ē cutter pan. As could be seen I used 13Ē in the expanded dough calculation tool, to be cut down to 12Ē at Reply 162 http://www.pizzamaking.com/forum/index.php/topic,5762.msg183931.html#msg183931 Then when I got to market I tried to roll the dough a little thinner before I cut it to fit into the 10Ē pan with no luck. As can be seen I probably had the wrong TF again. I might make another attempt this weekend, but if that doesnít work out I might retire my cutter pan for other pizzas, other than a cracker style. I had too many failures already and since I never really ate a cracker style pizza, really donít know exactly how they should be other than hearing other members describe them or seeing pictures on the forum.
Thanks for the links to those previous posts. Just looking at the pictures, the doughs and final product look fine, but your descriptions help me to better understand the problem that you are having. I have a few suggestions that you may want to try for your next test on a cracker crust, if you can.
1. Try sifting the flour. I know it seems like such a minute thing, but that was one trick I picked up from Pete-zza early on when I first came to the main forum and I have used it with all of my pizza doughs ever since. I think it does help.
2. The vegetable oil content I saw was 3.5% from a recipe you posted. I recommend starting somewhere around 2 to 2.5% for the fat content.
3. It appears you are using a mixer (KitchenAid or some other brand) to make the dough. I don't know if you have access to a food-processor (e.g., Quisinart), but I would also recommend mixing the ingredients in that device instead. You can either slowly drizzle the water in while it is mixing, or you can just add the water all at once - I don't know that it makes much difference, but I usually drizzle it in as the other ingredients are mixing. The dough will get quite crumbly, and you will have to sort of pour the tiny bits into a bag (I use an old store bread plastic bag, again ala Pete-zza), or between two sheets of plastic wrap and *gently* put it together and seal it up. Don't try to compact it into a nice ball shape - just bring all of the bits together as gently as possible. Let it rise at room temperature for at least a couple hours. If you notice it doubling or more in size after 1 to 1.5 hours, then try opening the bag, folding it a little (just 3-4 times) and seal it back up for another 1 to 1.5 hours. Then refrigerate it at least overnight.
4. I have not done it, but judging by the results others have gotten on this forum, I think par-baking is definitely the way to go. It seems you have done that before with good results. It appears to drive out some of the moisture in the dough initially before the final baking, which would be a good thing for this type of crust. So, keep with the par-bake.
5. Use as much heat as you can in the final bake, i.e., don't feel you only need to bake it between 450-500 degrees for the final bake.
Looking forward to seeing the results of your next cracker-style pizza!