What's the difference from that and the thin crust pizza recipe I all way's use from the main page on this site?
The thin crust recipe, that I believe you are referring to, is a cracker/laminated style dough. This type of formula relies on long cold (refrigerator) fermentation to develop acids, which in turn give flavor and texture to the final crust. This style has many different variances, so I'm not sure I understand your question fully.
You could use a preferment (poolish, biga, sourdough) in any formula. The advantages of using a preferment is slowly developing acids prior to making your "final" dough. Most use preferments when the "final" dough is going to be baked the same day that the "final" dough is made. Final dough uses flour, water, yeast and salt, where as preferments generally only use flour, water and yeast. Some may use a small amount of salt in a preferment to help keep the chemical reactions "in check", as salt slows down all chemical reactions. Preferments are a % of the final dough and the amount you incorporate affects many variances in the final dough.
If you could be more specific in your question, I would be happy to respond.