He's a suggestion that will deliver a thin but very crisp crust with a soft crumb interior.
Reduce the flour in the recipe until you have a dough so soft that you think it's going to be a pancake. By using a recipe converted to weight measure, and using the baker's formulae method of converting everything to a percentage of the flour weight you will have a stable system to modify one or more ingredients while producing the same results every time you use the same percentages.
Also using a starter method like a biga or a poulish will contribute to a thin crisp crust and light crumb but the biggest hurdle you will likely encounter is coming to terms with a dough the with a consistency only slightly firmer than pancake batter.
The key to thin crisp crust is a bread that blooms in the oven before the heat kills the yeast and firms the crust. The longer the loaf is at it's final height, the thicker the crust will be in the end.
Think of a balloon, the thicker the latex and the stiffer the latex, the smaller the balloon will be when inflated.
Ok, it's not a perfect analogy but it's close