The recipe calls for using a cutter pan but it is also possible to bake the pizza on a pizza stone, as member pcuezze very recently described at http://www.pizzamaking.com/forum/index.php/topic,7614.msg65298.html#msg65298
. I have not tried using a cookie sheet but if it is dark or well seasoned you may be able to use it. You can also use a sheet of aluminum foil in lieu of a cutter pan and bake the pizza on the stone. This is a method that member Jackitup (Jon) frequently uses (see, for example, Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49234.html#msg49234
). Member fazzari (John) routinely bakes the cracker style on a stone, just as he does in his pizza restaurant.
I have read on the forum that using cheeses and toppings sparingly is a good idea but I found that if I pre-baked the skin before dressing it, whether in a cutter pan or directly on a stone, I could add quite a bit of cheese and a fair number of topping without running into problems. However, you don't want to go overboard because the crust can finish baking before all of the toppings are done cooking, or the crust may not be as crackery or crispy as you would like. An example of a DKM cracker style pizza with a fair amount of stuff on it is described and shown in Reply 138 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg53443.html#msg53443
. In that case, the pizza was baked directly on a pizza stone but if you look at other photos in the same thread, posted by either me or other members, you will see other examples of crusts with a fair amount of stuff on them. In fact, the entire thread is like a tutorial on making cracker type pizzas.