Hi Trudy:
I didn't have time to separate everything so, I put in the whole Recipe and some instructions.
You can make it as thin as you want.
They like a thicker end Crust here, that is Crispy, tender.
Lou

: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of Active Dry Yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups AP Flour
½ cup of Whole wheat flour or up to 1 cup

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about ½" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

There should be protein % on the nutritional label...
But not to worry, King Arthur flour should be just fine for your pizza crust.
The main problem you will have in getting your crust thin and crispy is in rolling it thin enough.
My advice is to roll and let it rest a bit when it begins snapping back at you....then roll again and rest....etc.
Your recipe ( which is the same recipe I use) will be easier to roll thin and handle if you divide in half and make 2 pizzas out of it. Handling a 24 inch crust is not for amateurs!
For a really thin crisp crust, I would par-bake the crust for about 8 minutes, then add toppings and bake again.
One of my favorite Chicago Pizzerias says the way to a really thin crust is to substitute 1/2 cup of corn meal for 1/2 cup of flour. They say that the corn meal cuts the gluten strands and allows you to roll it thinner.
I have done it both ways, using the corn meal and not....and I think the corn meal crust does roll out thinner.
Linda C

Trudy, I make pizza often. I find the best crusts are those made with a dough that contains a higher percentage of water. And one that has been left in the fridge for a couple of days. Try to buy a bread flour. It will have a higher gluten than regular all purpose flour.

There are some wonderful instructions on the Pizza Making.com by Canadave for a New York Style pizza crust. Thin in the middle with a lovely outside crust.

Ann

King Arthur Sir Lancelot is what you want, 14.2% gluten. We use high gluten in the bakey for French and Vienna Bread. Commercial bags, 50 and 100 Lb., print on the bag 'High Gluten' so we don't grab the wrong bag.

Bread Flour is good for bread.

All-Purpose Flour is a combination of bread flour and cookie flour

Cookie flour is best for cookies.

And cake flour is the lowest gluten.

Thank you all so much for you suggestions! I learned alot!!