You might want to try doing a search using the term "roll" in the search window of the forum, but generally speaking, the ideal way to get a true thin cracker/American style crust is to use a sheeter. Unfortunately, that is usually an expensive piece of equipment. Some folks have had luck buying less expensive, used models on ebay, but even the used ones can be quite pricey.
One less expensive, but also less than ideal way to achieve a similar effect is using a pasta sheeter, like for making homemade lasagne noodles. Unfortunately, this rolls the dough out in sheets of 4-6 inches wide, so you have to somehow mesh 2-3 sheets of dough together. But if you are not hung up on the size and shape of your pizza, this might be a good and less expensive choice.
For the home environment, I think most people will tend to use a rolling pin. That is what I use. I use a wooden pastry board with a small amount of flour dusted on it (< 1 tablespoon) and roll out the dough from there. For making a round pizza, I then use a pizza screen or pan of the appropriate diameter and a pizza cutter to cut out the disc for my crust. This will work nicely for getting the crust to an appropriate thinness, but the dryer the dough, the harder it is to roll out by hand. Also, the final pizza crust may not be the same as you would expect from using a commercial sheeter, but it is what it is. The layering that occurs within the dough from a sheeter after 2-3 passes creates a different effect when baked compared to constantly rolling out a ball of dough by hand.