This recipe is from Cooks Illustrated, and it's the BEST thin crust pizza recipe that I've ever made! Also, this is the best pizza sauce recipe for any type of pizza.
If you can't access the recipe and want it, let me know, I have a PDF I made for us.
If you like really good thin crust pizza, follow this recipe to the LETTER and it will be good; if you have a pizza stone and an oven that goes to 550 degrees, it will be even better! This means that you must make the dough at least 24 hours in advance, and you MUST boil the pepperoni and sausage toppings; this gets rid of the grease, and means your pizza won't be greasy.
This dough recipe makes 2 14" pizzas. We make one that size, then take the other half of the dough and divide it into 4; then make 4 personal pizza sized, freeze them flat and wrap them up to use as frozen pizzas for the future.
One thing, if you want to freeze these pizzas raw to cook later, you must blind bake the pizza crust for about 4-5 minutes, then let them cool, before you put on the toppings.
Cooks Illustrated Thin Crust Pizza