Rather then rewriting my answer, here’s what I’ve already written (if you can login into Quora):
https://www.quora.com/How-do-you-make-a-pizza/answers/665055
To summarize, to make thin crispy pizza, use extremely little yeast (just a tiny pinch), no sugar or oil, refrigerate the dough for 24–48 hours, then bake on the hottest possible porous stone.
In the summer, I use the outdoor gas grill and fire up the stone to 700+ degrees (I plug the gap in the back of the grill with aluminum foil) and bake for just several minutes.
In the winter, I use a thick slab of soapstone that I had custom cut from the quarry (weighs a ton) and I have to preheat the stone for over an hour or two at 550 degrees. Baking takes longer.
Use tomato sauce sparingly. Also, go easy on the cheese as you want the sauce to evaporate and cheese also contains a lot of moisture.
Use little or no toppings especially fresh mushrooms as they’ll drown the pizza.
If you can’t get into Quora and there’s interest, I’ll add another answer with further details.