This recipe owes it base to Aawshads Thin. But with some changes in ingredients and workflow.
Basic crust recipe for a 14 inch pie in a cutter pan was:
198g 100% Flour Consisting of 168g All trumps high gluten flour and 30g Masa Harina (corn flour)
89g 45% Warm Water
9g 4% Olive Oil
0.25tsp 0.5% Sugar
0.5 tsp 0.75% IDY
0.8 tsp 2% Salt
I prepared this in my food processor with the dicing blade in the bottom, starting around noon the day before an evening bake. IDY was dissolved in the warm water. All dry ingredients were blitzed in the processor. I drizzled the oil onto the flour with the processor running. The flour began to look like cornmeal. I then drizzled in the water/yeast mixture. I ran for only about 15 seconds after all the water was in. I then formed a dough ball with my hands and wrapped that mass in plastic wrap and placed in a sealed plastic storage bowl on the kitchen counter.
The morning of day two I placed the dough ball in my "proofer" which consists of my largest stainless bowl over my ol' man's heating pad on the kitchen table. It gets to around 100 degrees inside my proofing bowl. The dough ball received about 5 hours of extended temperature proof.
I then took the warm dough ball out of the plastic wrap and hand sheeted it with a tapered rolling pin to about 16 inch diameter. It is fairly easy with the warm dough. The aroma was fantastic, a yeasty beer smell! I then used one of those $9 olive oil sprayers to mist the top of the sheet with olive oil. I folded it in half. Misted the top and folded it again. It was now 1/4 of it's original size, and had 4 layers.
I now again hand sheeted the dough to fill a 14 inch cutter pan. This sheeting was more difficult than the first. Perhaps I should have put the dough back in the proofer for an hour or so...
I now folded the dough in half and half again (like Peter does) but put plastic wrap between the layers so it wouldn't stick to itself. This quadrant of dough now went into a gallon sized zip lock bag, and went into the freezer for 10 minutes. Then I placed it in the refrigerator till I was ready to use it in the evening. I refrigerated it with the hope of preserving the layering.
I preheated my oven and stone to 550 deg F for hours. I retrieved the dough from the fridge, oiled the cutter pan with a light coat of olive oil, unfolded it in the 14 inch cutter pan, and trimmed it. I DID NOT dock it. Note the picture later. Next time I might lightly dock it, or watch it more closely. Note that this dough went right from the fridge to the oven. I think this is important.
Toppings for this Mexican pizza were home made fennel sausage, some red onions, plenty of fresh Jalapeno peppers and a Mexican cheese blend. I baked it for 8 minutes in the cutter pan on the stone. I was preparing another pizza and didn't watch the oven and it bloomed into a pita, or as one guest said "bigMoose's Hat!" I successfully popped the blisters and moved the toppings back on the high spots. I let it cool for 4 or so minutes.
When I went to cut it and the cornice shattered, I knew I finally had "something" after months of pursuit of the "cracker crust..." When it crunched in the middle with the pizza cutter I was in heaven. Every part of the crust was crunchy. I have included shots of the layering. You can actually count the 4 layers in many places in this crust!
For serving, the pizza was topped with shredded lettuce and diced red onions. Picante sauce and sour cream were provided. I served this last night as one of 5 different pizza styles to 8 guests. They loved it. One visiting foodie suggested that I paint the dough with refried bean paste before the bake. I think that is a good idea.
I think I have my "go to" recipe and work flow for cracker crust. ... time will tell.