Try this one- it's cracker-thin and crispy.
I got it as part of a cooking lesson from Tony Mantuano, who at the time was Exec Chef at Spiagga, a top-line Italian-themed restaurant on the Mag Mile in Chicago. Since then he's opened his own place somplace up north, like Waukegan, I believe.
4 cups flour
2 oz. whole wheat flour
1/4 oz. yeast
3/4 oz. olive oil
1/2 to 1 quart water (depending on the humidity: high = less, low = more)
1/4 oz. salt
1/4 oz. honey
Put lukeward water in bowl with honey, yeast and olive oil. Whisk until yeast and honey are dissolved. Proof
Add flours and salt in large mixing bowl with dough hook; mix well.
Add yeast mixture, mix, then add water to achieve a smooth, soft and elastic dough. Proof at room temp for 1 - 2 hours.
Knock down and refrigerate. Yields 2 pounds pizza dough.
We like this a lot.
Mike