This response is a little late, as I've not been to the forum in a little while, but a short time ago, in an attempt to make a cracker style crust, I made something very similar to a Totinos. In my experience with cracker crusts, and with the one that turned out like Totinos, I've found the hydration that works best for me personally is 45% water to 100% flour, with very minimal amounts of dough conditioner/softener added (by conditioner I mean sugar and/or vegetable oil, and I use vegetable not olive oil because whenever I've used olive oil in dough it tends to solidify in the fridge so I save it for the sauce, as the sauce is wet enough to prevent this). By using 45% hydration and very minimal amounts of sugar and oil, (think 1/4 to 1/2 teaspoon per 200 grams of flour) I can get a dough that's dry enough to bake up rather similar to a cracker but definitely pliable enough to gently knead into a ball after a 45 minute autolyse. As impressed as I am by those who use laminated doughs, I simply don't have the energy to make such an effort. After proofing for a few hours and resting in the refrigerator overnight, I would recommend using a rolling pin to evenly flatten the dough and then giving it a gentle stretch/toss by hand afterwards to incorporate a small amount of air into it, thus giving it a more airy, slightly flaky texture. As for a sauce, even though most red sauce recipes generally call for adding both sugar and olive oil, I would make an a well educated guess (from eating Totinos for many years) that the sauce used on those pizzas is not much more than tomato sauce, salt, and Italian seasoning. (When I worked at Cassano's Pizza, which if you are not familiar, is a thin crust pizza place, we made a sauce almost exactly like it, only a little thicker. It was nothing more than tomato paste and water with oregano sprinkled on top of every pizza. It was always amusing to hear a customer rave about the sauce only to tell them how simple the ingredients were).
