Got home from work after reading this thread and decided to try Steve's recipe/technique.
Got home at about 5:45 and turned on the oven to 500.
Added 1lb of high gluten flour, 1tsp salt, 6.5 oz of water, and 1 tbls oil to the food processor. Mixed for about 30sec.
Dumped the mix onto my new silicone mat and pressed out to about 10".
Rolled out to about 17" to have some to trim from my 16" cutter pan. (this was the only "difficult" part as it does take some effort to roll this dough out thinly and uniformly, but not too bad)
The oven was still not up to temp but I put the dough in anyway and pre-baked for about 5 minutes. At about 5:05 I took the dough out and sauced, cheesed, italian sausaged, pepperonied, mushroomed, and cheesed some more.
Returned to the oven for another 10 or so minutes.
Out on a cooling rack for 5 minutes then served. It took me about 35 minutes from flour to cooling rack.
Verdict: For a quick, I gotta have a pizza when I have no yeast dough fermenting in the fridge type of thing, I thought it was very good. I am going to still keep trying to reproduce Pizza Hut's old Thin 'N Crispy from way back when I worked there (and this isn't it), but I will keep this recipe in mind for occasional use (heck, it is so easy and easy to remember I don't even need to write it down).