I've been tinkering a lot with this type of pizza for a while. Long, cold ferments. Long, room temp ferments. High yeast cold ferments. After all the tinkering I've found the best results for me to come from same day/emergency type of fermentation. There's a couple things that are tough to overcome with a cracker thin style pizza and the biggest issue is its short life. If you're not eating it immediately out of the oven it certainly isn't getting better with each passing moment. I'll address one simple thing to do to help extend it's "crackery" lifespan that I've been doing for some time.
First, the recipe. This is a 14" pizza.
KAAP Flour (100%): 159g
Water (35%): 58g
Milk (18%): 29g
IDY (.66%): 1g
Salt (1.25%): 2g
Oil (8%): 13g
Total (165%): 262g TF = 0.06
Everything goes into the KA mixer with dough hook and blended together at mix speed and once incorporated a bit upped to 2 speed for 5 mins. of kneading. Room temp rise in a bowl with vented lid. I just used a deep cereal bowl with Seran Wrap that I punctured 4 times. Punched down after doubling in size about two hours in and then doubling again about one hour later. Removed from bowl and rolled out as oven is preheating to 450*. I use quite a bit of bench flour in rolling this out to 14". I do not use a standard rolling pin, I have a pastry roller with two sides to it. My wife calls it my Flintstone's car. This is an easier roller than a full size rolling pin. The pics shown are of a pie cooked on a black, hard coat, perforated disk. Obviously, the disk is not shown. The disk is 15" and I make the pie just a touch smaller for topping melt off. I leave the formed skin on the disk for about 15 minutes before dressing to give it a chance to get some gassing going again after rolling it out. I didn't have any of my own sauce ready today but did have a can of Pastorelli's that I used. Pastorelli's is too thick for my liking and has a little too much heat on the tail end so I thin it out considerably with water and add about a half teaspoon of sugar, and a half teaspoon of grated parm. I like the results of those slight adjustments. Top the skin and into the oven on the middle rack. Important adjustment that I've found to be quite effective: raise the oven temp to 500* as it goes in and cook it at that temp. This probably wouldn't have as big an impact with a gas oven or an electric with the element beneath the floor of the oven, however, my element is exposed and helps brown the bottom nicely as the top doesn't cook as quickly. When browned nicely I get it out of the oven and off the disk immediately onto a cooling rack for a couple minutes before moving to cutting board. I think this is kinda huge. That piping hot pie still has a fair amount of moisture that gets trapped underneath whether it's on the disk or more likely on a cutting board. Allowing the bottom to "breathe" helps to extend the crispness pretty dramatically over when I move it straight to the cutting board for cutting.
I've also done this on a stone preheated for 45 mins. at 550*. I loved those results, probably more so than the pie I'm posting, but didn't take pics and this will be easier for most. Same prep fashion but I used sliced mozz rather than shredded to avoid dumping cheese if I had a stubborn skin coming off the peel. That's a thin skin and it can get stuck easily.
Any questions, just ask. Give it a try and post results. Good luck. BTW, it's half sausage, half pepperoni.