Moose, I applaud your excitement and your love of all pizza styles, but I've read through some of your past posts and, honestly, you're all over the map. You're talking about a 'soft crumb' here, but I'm seeing you discuss 'Chicago Thin Crust' pizza recipes that aren't supposed to make pizza with a soft, airy crumb. I think there might be some confusion over the term 'Thin Crust.' NY style pizza is characterized by a soft airy crumb with a thin crust. Chicagoans, in their infinite wisdom, have attempted to abscond with the term 'Thin Crust' and apply it to their crisp/crackery (but not cracker style), longer baked, high oil, less airy crumbed pizza. On the East Coast, 'Thin crust pizza' is NY style pizza, but, in the midwest, 'Thin crust pizza' is Chicago thin crust pizza. Confused? Thank the good people of Chicago, who took a term already being used by millions of people to describe one thing, and used it to describe something entirely different
Anyway, if you want a thin crust pizza with a soft airy crumb, then you want NY style pizza. And the recipe you're using, is not NY style pizza.
Take a look at the NY style forum and the Lehman Recipe Sticky- and get a digital scale. You'll never get consistent results measuring by volume.