I tried an experiment. I took home a piece of our dough (37% hydration) after mixing. After about a 2 hour rise time, I laminated half the dough with rolling pin, folding the dough on itself 3 times. I produced an 8 inch, 6 ounce skin, which I refrigerated until day 2. The second half, I threw in the refrigerator overnight, brought out to room temperature for 5 hours and laminated as above....this dough was the easier of the two to roll. As I suspected, working such a low hydration dough so hard very easily made a cracker crust...I hope you can see how thick the bottom crust actually is (sorry about the picture, i'm kinda new at this). Baked in home oven for about 7 minutes at 550...probably would have cooked better around 475...but the result was a success. Now, how do you mix a low hydration dough at home??
After rereading Lehmann's article, I realize we don't make a cracker crust at my restaurant...Over the years we've done as much as we can to minimize the laminations, because you come up with a nice tender, crispy crust....this is more the crust my family and customers have come to love...but, I guarantee with just a couple more folds, they would be cracker.!!!!