Tom's Cracker Crust

I’m looking to experiment with this dough.

Three Questions:

Was reading his recipe but it does not say what flour to use, i.e. protein %

I assume I can substitute ADY instead of compressed. What should the percentage be?

What will the effect be if I do “not” use a sheeter, but rather hand form it?

thank you!

I believe you’ll find a sheeter will produce a more consistent/flatter less gassier crust…hand stretching is do-able, but not perfect