I make pizza about 4 years. Yesterday I made my first Cracker-Crust Pizza.
As we can see in recipe I used: 3½ cups flour (In my country high gluten flour is call flour type 500)
3/4 cup warm water (In my opinion it's not enough. I recommend about 1 cup or 1½. Dough with only 3/4 water is to hard)
1 tablespoon vegetable oil (I recommend 2 or 2/½)
1½ teaspoon active dry yeast
2 teaspoon sugar
1½ teaspoon salt
Water, oil, active dry yeast, sugar and salt I puted to bowl. I was mixing it about 3/4 minutes until yeast was fully dissolved. Next I added flour, and I was mixing it about 10 min with wooden spoon. Next I used hand to kneaded dought (In recipe - "dough should not be kneaded"). Dough should be smooth. This type is very hard and not elastic. Next I covered bowl with dough tightly with plastic wrap and placed to the refrigerator for 24 h.
2 h Befor baking I placed dough in warm place to rise a litle. I was using a heavy rolling pin, roll the dough out very thin (it's very hard to roll it realy thin!). Next I placed dough to oven - 220 C about 30 min. I descripted only how I made dough, in my opinion it's most important. You can put enything you want on dough, I used mozzarella, sweet Italian sausage (salami) and crushed tomatoes with 2 teaspoon basil, 2½ teaspoon dried oregano, 1½ teaspoon Pepper, 1½ teaspoon salt and 1½ sugar.
I evaluate this recipe on: Good but not perfect
I used recipe from: pizzamaking.com/thincrust.php
ps. Sorry for my english I hope everything is clear.
Bon apetit i smacznego