Recipe(tried): Thin Crust Pizza - Dayton-style pizza crust (like Marion's)

The recipe at King Arthur Flour for "thin crust pizza" is incredibly close to Marion's.

THIN CRUST PIZZA

For dough:
2 teaspoons instant yeast
2 teaspoons granulated sugar
1 1/4 teaspoons (8g) salt
1 tablespoon King Arthur Easy Roll Dough Improver or King Arthur Baker's Special Dry Milk
3 cups (319g) King Arthur Italian-Style Flour*
3/4 cup (170g) lukewarm water
2 tablespoons (25g) olive oil

For sprinkling, semolina or fine corn meal.

Mix and knead in bread machine on dough cycle. Remove, wrap, and let rest for at least fifteen minutes and up to several days for more flavor. Divide into two - four pieces (depending on the size of pizza you want; four pieces will make about a Marion's small.)

When ready to make, preheat oven (with a pizza steel or stone inside) to 450 degrees F; for a 3/8-inch pizza steel this will take 2 hours.)

Roll out the dough as thin as you can between two pieces of greased parchment. This will take several rollings, especially if the dough is cold.

When it's the size you want, peel off one parchment and sprinkle semolina or corn meal; this is now the bottom crust. Put parchment back on, flip, remove top parchment. Top with a thin layer of sauce, then cheese and ingredients, all spread edge to edge.

Place in oven, parchment and all, until baked, 5-15 minutes. If the parchment starts to darken, you may be able to slide it out from under the partially-baked pizza by sliding your peel in between the pizza and parchment.