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I have batch of Cuputo 00 flour dough cold proofing now that is the same recipe as nolaegghead posted.
Combine everything and 75% for the flour and let hydrated for 20 minutes then I mix on low for 5 minutes while incorporating the remaining flour and increase for 2 minutes. Then back down to low for the final 2 minutes of mixing
I have found several of the steps from Jeff Varasanos web page (http://www.varasanos.com/PizzaRecipe.htm) have helped my latest crust. The autolyse step and cold proofing in the fridge for a few days has really made a difference. The recipe a above will yield three 275g dough balls.
Like Duganboy stated the forming of your crust is also part of getting a thin crust. This is my third batch of OO dough and my observation is the smaller amount of dough and working it really got me to a thinner crust thus far. Good luck and enjoy the journey.