I see that this thread hasn't been added to in a long time, but I'm making a cracker style this weekend and looked here to see if anyone had come up with "the" Pizza Hut Thin n' Crispy dough formulation/technique. Oh well, I guess I'll just use one of the old one's I tried years ago.
Not that it is adding much to what we all pieced together back when this thread was in more use, but one other thing came to mind as I was thinking about my time at Pizza Hut...when grabbing a chunk of the thin dough out of the container to run through the sheeter (wish I had a sheeter), pulling on the dough to get a piece, the dough did not stretch much at all before breaking off from the mass...very little elasticity, and it was very "airy" with sort of a sponge like consistency. Not sure if that helps in figuring out the recipe, but doesn't salt content have a lot to do with elasticity? I remember once that I forgot to add salt to my usual NY Style recipe and the resulting dough had almost zero "pull back" when stretching...basically drooping down to the counter when I picked it up.