Getting a really thin n crispy crust

[diana atkins]

Me and Ash my homegirl are trying out home made pizza over the coming weekend and we want to achieve a super thin, crispy crust so it could hold toppings without getting soggy but still has a little bite. I've tried this out myself before but my dough often comes out either too chewy or a bit floppy in the center, even when I roll it paper thin, so that's why this time around I'm doing things differently (recruiting my homegirl and joining a forum)
So puhhlease, what techniques or tricks or whatever can I use to achieve that and also advice on hydration levels or letting it ferment longer to get that perfect crunch?

 

[Tony_Hothead]

What's worked for me is a parbake. Stretch or roll the dough super thin, toss it in for 3–4 minutes before toppings. Gets the bottom set and crisp so it won't flop when you load it up.