Cook's Illustrated has a fantastic recipe for thin, crispy crust. I printed it several weeks ago; I'll go and find it or you can search on my username. The technique is really more important I think; it's essential you preheat your oven AND stone for an hour at 500 degrees before putting the crust on the stone. Their method for rolling out is fantastic. My DH is from NJ and will only eat thin, crackly crust pizza. This one is a winner, for sure! And super easy.
To err is human, to forgive, canine.