Chicago cracker crust recipe

I finally made a round pie that actually stretched with no holes using the Lehman NY recipe.  It was great to be able to do an okay job.  Today I’d like to make a cracker thin crust.

Does anyone have a recipe?  I’m thinking it means using all purpose and then decreasing the amount of yeast?  I’m gonna use a 10″ or 12″ pan to press it into because I don’t have a pizza stone.  A bulk recipe to make 3-4 pies would be great if anyone has one.  

Picture of my first ever round pie that worked below.  Thank you all.