I'd like to make pizzas from scratch more often, but making pizza dough is not in my cards, especially when I like thin crust. Any recipe I have tried has always produced too thick of a crust.
I stretch it out by hand to a "normal" thickness and then use a marble rolling pin to roll it out really thin, like piecrust thin or even thinner. We then precook whether on the grill (way high, he uses wood and gets it up there) or in the oven at 475-500 until the dough is just cooked enough to be more or less stable and then top and finish off. We always get a nice crispy crust that way. Got the idea from when Craig was in Antibe, France, and had pizza with the thinnest, crispiest crust he's ever had. We talked about it and decided they must use a sheeter since it was so uniformly thin and crisp.