I believe the recipe you used is the one at http://www.pizzamaking.com/pizzainnstyle.php
. If so, there is nothing wrong with the recipe. The ingredient quantities, including the amount of water, are correct. However, as written, the recipe requires using a stand mixer or a food processor. I established that it is possible to make a hand kneaded version of DKM's recipe, but the procedures have to be modified. For background purposes, you might want to read this thread: http://www.pizzamaking.com/forum/index.php/topic,5762.0.html
. I think you will learn just about everything you need to know to successfully make the DKM cracker style crust from that thread. For hand kneaded versions of the recipe, as I modified it, see Reply 61 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49722.html#msg49722
and Reply 126 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg53174.html#msg53174
. In the first of these posts, I mention the use of a proofing box. The significance of the proofing box is discussed in detail at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138
, as supplemented at Reply 69 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49752.html#msg49752
. It isn't necessary that a proofing box be used but you will perhaps find it necessary to use some form of heat source to allow you to roll out the dough with relative ease.
I think that the DKM cracker style dough is one of the easiest to make. However, to get the best results on a consistent basis you have to have the right equipment and follow the instructions carefully. Also, because of the low hydration of the dough, you really should use a digital scale to weigh out the flour and water.