After checking out this thread, I thought I would give it a try. I followed your directions, but did a modification. I par baked the crust at 420 degrees for 10 minutes, I cooked it for 5 minutes in the cutter pan, then removed the skin and placed it on the stone for the remaining 5 minutes. As you thought, it drove out most of the moisture. I added the toppings and cooked it at 450 degrees for about another 7 minutes. I then turned on the convection fan and cooked it till the cheese started to get a light golden color in spots, about 3 minutes. I used a 50/50 mix of skim mozz, and provalone. I also added 2 teaspoons of a high end garlic powder to the flour mixture. It added a nice taste to the crust.
It was my best cracker crust to date. It was very crispy, and was very easy to bite into. The crust was very easy to the bite without shattering, and without much in the way of crumbs. I used a regular bread flour, I was out of KA flour. I will try it with that next time. I may do a light spritz of water to the flour while it is on the counter, then form it into a ball. It was difficult to roll out, but I kept at it. Thanks for the great info, I'll try it again, and report back with my results, and pics.