Just to confuse things:
I have a dough formula and procedure posted in the PMQ RECIP BANK for a Chicago style thin cracker type crust. This is a very different type of procedure in that it calls for mixing the dough for less than 2-minutes. Actual mixing time typically runs about 1.5-minutes. With this short of a mixing time, what comes from the mixing bowl is more of a dry mix of ingredients than a "dough". Think of it more like that of a baking powder biscuit dough than a pizza dough. In this case you take a weighed amount of the "dough" and press it together using your hands into what we call a "puck", this is much the same way you would make a flaky pie dough, infact that is where I got the idea from. Anyways, you press the dough together to form the puck, and place onto a lightly floured sheet pan. When the pan is filled with dough pieces, cover with plastic, or slip inside of a plastic bag and secure closed by tucking the open end under the pan as you place it into the cooler or fridge. If you're doing this at home, a plastic bread bag works well for holding each dough piece. When you come back to the dough on the following day, you will find that the dough has pretty well knit together. Bring a dough piece out of the fridge and set aside at room temperature allowing the dough piece to temper AT room temperature for about 1.5 to 2-hours, then roll the dough out very thin. You cannot stretch the dough to shape it, it must be rolled. Dress and bake the pizza in the normal manner. This makes a very crispy, cracker type crust.
Tom Lehmann/The Dough Doctor