We need, I think, to remember what causes the dough to rise. Yeast is a living organism. It feeds on sugars and simple starches. as it feeds, it releases both acid, and carbon dioxide into the dough. The gluten in the dough traps that gas and forms millions of little inflated balloon structures in the dough, causing it to rise. The acid, and flavor of the yeast come into play and give the dough that familiar yeast flavor. After the dough has risen one time, the flavor is developed. At that time, if the dough is hand tossed, rolled, or pushed with the finger tips, the carbon dioxide balloons pop, releasing the gas into the air. The dough becomes inflated. If left alone, the yeast will continue to feed, release more gas and acid, and the dough will again rise. But yeast is killed by heat. So, after the first rise, if the dough is deflated, shaped, and immediately place into a very hot oven, the yeast will be destroyed before leavening the dough again. The flavor is retained, and if cooked properly, then rested so that the entire crust bottom is open to the air, to allow any steam to escape, then the rustst will be thin and crispy.
I hope your pizza comes out perfect, with a perfectly crispy, thin crust.
Seeeeeeya; Chief Longwind of the North