Just had an incredible thin crust grilled chicken, red onion, mushroom, tomato, gorgonzola over pesto pizza at New Holland Brewing Company in Holland, MI. I've done toppings like this at home before, but never over a thin crust like they do it. The dough was tender, soft, but very thin (very much UNLIKE) what I am used to making at home (I usually prefer a Sicilian/Detroit style crust).
Is this what you refer to here as "California style"?
Can you offer any recipes for dough like that? I always associate "thin" with crackery, dry, etc. This was not like that, it was incredible!