Peter, I just remembered a question that I had to your reply #6 above. You mentioned that you used a perforated cutter pan (dark anodized one from pizzatools.com). You previously reported, however, using a non-perforated dark anodized cutter pan (from pizzatools.com) and I thereafter got, used and absolutely love my 14" non-perforated cutter pan. But a perforated cutter pan would seem problematic. I imagine it's for better crispiness, but the holes -- depending on the size, I guess -- would seem to easily clog up with crust particles, cheese, etc. making clean up difficult to impossible. I just wonder what your thinking is in this regard. When I do it right, I don't seem to have a problem making a crispy cracker crust or other thin crust pizza with the non-perforated cutter pan.
On another matter, I'm finding it increasingly hard to find General Mills Harvest King flour. They seem to have disappeared from the grocery shelves in favor of Better for Bread version that does not say Harvest King on the package. Harvest King had been my preference for cracker and other thin crust pizzas that I occasionally make (but KAAP for Chicago Deep Dish).