I've found that the key to making thin, crusty pizza dough is to work
quickly after you take the dough out of the breadmaker..or even if it's
done by hand. You have to quickly roll the dough out to about 1/8 inch
and top with toppings right away. If you let too much time pass, the
dough will start to rise and this will be the end of the thin, crispy
crust. If you want Chicago type pizza..the thick crusted pizza, then
let the dough rise before you roll it out.
The recipe for the dough doesn't matter..it's working fast and not giving
the dough the time to rise that makes the crust thin and crispy.