I still struggle with a really thin crisp crust. I probably need a more specialized recipe than I have found.
Hey, Phil- here's a recipe I got in a cooking class with chef Tony Mantuano of Spiaggia, one of the top Italian-themed restaurants in Chicago-
4 cups flour (he didn't specify what kind)
2 oz whole wheat flour
1/4 oz yeast
3/4 oz olive oil
1/2 to 1 quart water, depending on the humidity level
1/4 oz water
1/4 oz honey
Put a little warm water in bowl, add honey, yeast, and olive oil. Whisk until all dissolved.
Put flours and salt in mixing bowl with dough hook, mix. Add water-yeast mix, then stir. Add water until your dough is "soft, smooth, and elastic."
Proof at room temp for 1 - 2 hours.
Knock down and refrigerate.
Gives 2 pounds dough - makes a GREAT cracker-thin pizza crust!