The problem is with the recipe. It will not produce a cracker-style crust. The reason is that there is far too much water in relation to the amount of flour. I don't know how you measure out the flour, but I estimate that the hydration of your dough (the weight of flour divided by the weight of the water) is somewhere between 65-78%. Most cracker-style doughs use a hydration in the mid-30s% up to about 45%. You are also using a fair amount of yeast (I estimate between 2.5-3%), which is considerably more than needed for a cracker-style dough. In your case, with the amount of water and yeast you are using, the dough will ferment very quickly, even while in the refrigerator, and if you try to bake a skin with your dough, even if you dock it with a fork or dough docker, it will balloon up, just as you experienced.
My best advice to you is to abandon your recipe and use one that is designed to produce a cracker-style crust. I don't know what threads and posts on the cracker-style pizza you have read, but I suggest that you read the following thread: http://www.pizzamaking.com/forum/index.php/topic,5762.0.html
. Most of the dough formulations given in that thread require using a machine of some sort, either a stand mixer or a food processor, but I have also described how to make a cracker-style dough by hand. To the best of my knowledge, there is no other thread on the forum that shows how to do that successfully.
You will also need to have a digital scale to practice most of the dough formulations set forth in the abovereferenced theread unless you chose to use the recipe recited with volume measurements at http://www.pizzamaking.com/pizzainnstyle.php
. That is the recipe on which I and other members based our work at the abovereferenced thread.
You can use all-purpose flour for the cracker-style pizza, as I demonstrated in the abovereferenced thread, but I personally prefer using bread flour. From your mention of Loblaws, it sounds like you are in Canada. If so, I think you should be able to use a Five Roses or Robin Hood bread flour. What you found in the supermarket appears to be vital wheat gluten (VWG). You can use that to supplement the all-purpose flour to raise the total protein content, but that would be an option that I would use only if bread flour is unavailable. If you chose to go the VWG route, I should be able to help you determine how much to use for whatever all-purpose flour you decide to use.
It is possible to make cracker-style pizzas using dough that has been fermented at room temperature or in the refrigerator. However, you want to use a dough formulation that is specially formulated for the type of fermentation to be used.
You don't need a dough docker to dock a dough skin to be used to make a cracker-style crust. However, if you plan to make many cracker-style pizzas, I personally would invest in one because it works a lot faster in docking skins than a fork.
The role of yeast in a cracker-style dough and dough thickness considerations are both described in the abovereferenced thread.
Laminating entails either superimposing multiple dough skins on top of each other and rolling the assembly or folding a skin onto itself and rolling it out. Some members prefer laminating a dough but I have not used that method for the cracker-style crusts.
Once you have had a chance to investigate my recommendations, feel free to ask questions. There are several of us who have a fair amount of experience with the cracker style.