Made Chicago cracker thin today. Dough recipe from the book using Heckers AP flour (same as Cerasota). The sauce was the book recipe but using Bonta and 7/11. I was a little lazy and didn't trim up the edges after rolling so they look a little rough. I also forgot to dock them but it didn't seem to matter. These were very tasty pizzas, especially with the homemade hot sausage and peppadews. I had never tried this style but I definitely like it.