Most of the big time deep dish pizzerias in Chicago that I'm familiar with use different dough recipes for their thin crust pizzas. Malnati's has a very different formulation for their thin crust pizzas, which are excellent and many like their thin crusts even better than their deep dish crusts. I like them both equally. Pizzeria's Uno's and Due's didn't have a thin crust when I was last there (disregard the not-so-good, bankrupt nationwide Uno's Chicago Grill chain's website menu . . . they're serve anything to make some money). Gino's East has thin crust to supplement their deep dish mainstay for the children that come in with their parents and insist on a thin crust cheese pizza. It's been a little while, but I think it is a different crust formulation. Giordano's, however, uses the same dough for stuffed or thin crust. Pizano's, like Malnati's, has a recipe for their thin crust that again is very different from their deep dish crust, and like Malnati's, Pizano's thin crust is super good (I think their thin crust was the one noted as Oprah's favorite pizza, allegedly).
Despite that, using the excess deep dish dough most often works out fine for use with a thin crust pizza. I made a little thin crust pizza from some excess deep dish dough a little while ago and it turned out excellent.
Mr. Mojo, your pizza looked really good. I know it's a thin crust (or thin/thick) but it reminded me of how a Pizano's deep dish pizza looks, which is kind of a somewhat thin style deep dish. You can click on modify and unclick the two last pictures to eliminate those two pictures if you want. It is easy to do.