I went back and looked at the pictures of your last effort. Your crust was very thick, nearly as thick as a deep dish thick crust. So shaping is half your problem. Go here and follow the video but don't use a rolling pin as she shows in the end, The dough should look like a dough window when streched. Yes it is that thin.
http://www.taunton.com/finecooking/pages/cvt033.aspOkay use this recipe. Use high gluten flour if you can but use bread flour if you don't have it but the flavor will not be as good.
Randy
16 oz 3 1/2 cups High Gluten Flour (Hard Red Spring Wheat) or bread flour.
9.6 oz Water by weight(warm 120deg. F)
1 TBS sugar
1 TBS Honey
1 Tablespoon Crisco
2 Teaspoon Salt
1 package SAF Perfect Rise or Gourmet yeast
Mix flour and salt. Put yeast and half the flour in the mixer. Mix the sugar and honey into the hot water. Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes. Stop mixer. Add Olive oil and the rest of the flour, then set mixer to knead. Knead for 13 minutes. If the dough is sticking to the bottom of the bowl add a tablespoon of flour or more until the dough patch beneath the ball is say the size of a silver dollar. You may need to add water. Finish knead on a lightly floured surface and shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil. for overnight up to three days.
Remove 3 hours before panning
Remove from the fridge and divide dough in half on a slightly wet marble or counter. Work each piece of dough into balls with wet hands.
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If using screens Preheat oven to 500 deg F Mix together an equal mixture of Semolina, flour and cornmeal. Liberally coat the dough ball and marble with the mixture. Shape dough and place on pizza screen and add what you want. Cook for 6-8 minutes on lowest rack in oven and WITHOUT a pizza stone
