Preheat the oven to 425 degrees.
Divide the dough into two.
Take out 2 sheet pans and cut parchment paper to fit.
On the parchment paper, roll out the cracker dough until really thin. For crunchy crackers roll out as thin as possible, but for a thicker, flaky cracker roll out to about ⅛". Once the dough is rolled out thin, transfer the entire paper to a baking sheet.
Using a pastry cutter, or pizza wheel, cut the dough into your desired size. A small cookie cutter could also be used for different shapes. Using a fork poke holes into each of the crackers. This will allow air to escape and keep them from bubbling up.
Sprikle the top with the flaky sea salt.
Bake one sheet at a time.
Place in the oven and bake for 15-20 minutes. The exact time will depend on how thin they were rolled out. For thicker crackers, it could take closer to 20 minutes and for really thin will be around 15.
Halfway through baking rotate the sheet pan. The back of the oven tends to be a bit hotter so this will help give them a more even bake.
They are done when the they start to turn nice and golden brown. The darker they are the crunchier they will be.
Remove from oven and transfer parchment paper to a wire rack to cool. If left on the baking sheet the bottoms will start to overcook.
Enjoy on their own or serve with a dip.