attn Doctor: cracker crust help

Ok thanks Tom. I’ll try to let it steam off and am expecting Perfect Curst Liners this week. If that doesn’t fix it, I’ll scrap the deep dish for delivery

Tom,

Would this recipe work well if I were to room temp ferment it for 24 hours after mixing. The reason I ask the original poster uses a little less than half the water you do.

Thank U!