Great looking crust! It looks really thin too! I use corn oil also. I use the food processor when I make mine nowadays. I have mixed this dough by hand with a spoon. I am looking for a crispy but tender crust also. I have a couple of ideas I have been thinking about. I will do it later in the week and post it to my thread. Thanks for the shout out. It is an honor to help others in their quest for the mighty pie. I must give credit where it is due, without the advice and mentoring from all the wonderful members here, I would still be making awful pies.
If you warm up the dough, it is easier to roll out. I take it out of the fridge and put it in an oven that is around 100 degrees or so. I dust the counter with flour then start rolling the dough till it starts sticking. I then lightly dust the top of the dough, flip it over, and roll out some more. I repeat till I get the desired size. I find that after par baking, if I let the skin cool down on a wire rack before adding the toppings, it gives a crisper crust. Be sure to let the pizza cool down on the wire rack for a few minutes before slicing to keep the crust from losing it's crispness. Since this is a light crust, I go light on the toppings. I use about 4 to 5 ounces for cheese and and about the same for the meats. For mushrooms or olives, a little goes along way. Slice the mushrooms thin, or saute them first to keep the moisture from making the pie wet.