Past couple weeks we've had the occasion to eat pizza at Tommy's Pizza and Subs on OSU's campus. It's an interesting pizza, super thin crackly crust with layers of crackly goodness. I think it's similar to Rubino's and Clintonville Pizza (some time ago, recently CP changed and their pizza is awful). We observed, in the basement of Tommy's is a sheeter, I've also seen one in Cville Pizza, so I figured this had something to do with the texture of the crust.
If one searches for this crust style using terms like "thin," "crackly," etc. results are filled with various dough formulations that fall short. There's more to it than thin. I can roll a dough extremely thin, but then there's no life to it, it turns into a soft dead crust, no bubbles, no nothing. There's crispiness and sometimes layers of crispiness. Recalling my experience with dough for biscuits, if I fold it a couple times and bake I get a pretty good set of layers and some crispiness. In an unlikely attempt, I tossed together a quick dough from quick rise flour, leavening from baking powder only - no yeast, tried to fold it, rolled it out thin - very hard to work with, it produced a terrible kind of cookie pizza crust. It was pretty disgusting.
I happened to have some dough in the fridge, 2 days old. I made it for my crusty mini banh mi rolls. The dough consists of Gold Medal unbleached white flour 250 g, water 150 g, Fleischmann's instant active yeast 3g, salt 4g, crisco 4 g, just mix and knead and toss in fridge.