The recipe you used, at http://www.pizzamaking.com/thincrust.php
, calls for a pound (3 1/2 cups) of high-gluten flour and 3/4 cups of water. That combination should produce a hydration of around 38%. However, if you measured out the flour with a heavy hand, you could have ended up with a drier dough. I used the Mass-Volume Conversion Calculator at http://foodsim.toastguard.com/
and, using the King Arthur Sir Lancelot flour as a proxy for your high-gluten flour (which you did not specify by name), I concluded that you would have to use the Textbook flour Measurement Method to have 3 1/2 cups come to about a pound by weight. The Textbook method is defined as follows: The Textbook method is recommended to provide consistent and reliable results when measuring flour. It involves stirring the flour in the container to loosen, repeatedly lifting the flour from the container into a measuring cup, and leveling off the flour in the cup with a flat edge.
Having worked with low hydration doughs (around 36%) for cracker-type crusts, I have found that you can roll out the doughs much more easily if you warm up the doughs before rolling them out. I described using a proofing box to warm up cracker-style doughs at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138
. However, other members have used other methods, including a slightly warmed up oven. Member Randy even modified a crock pot for this purpose, as discussed at http://www.pizzamaking.com/forum/index.php/topic,11697.msg107955.html#msg107955
It's also possible, although I tend to doubt it, that if you had allowed the dough to ferment in the refrigerator for 24 hours as instructed in the recipe used, the biochemical development of the gluten could have made the dough somewhat easier to roll out. However, it is quite common to ferment cracker-style doughs at room temperature instead of in the refrigerator.