After a few failed attempts at both the Thin Crust and the DKM Thin Crust recipes (due to me being an idiot and not reading - I was using a whole packet of yeast!), I made my first successful thin crust pizza last night. I used the original Thin Crust recipe and hand mixed it, letting it sit in the fridge for about 48 hours. I used Sir Lancelot High Gluten flour, using volumetric measurements (no scale.) I let it sit out for about an hour and a half before rolling it out and docking it. Stupid me, I forgot to take pictures of the initial steps, only remembering after the dough had been par-baked for four minutes. I baked it at 500 degrees on a metal pan (my cutter pan is in the mail - woo hoo!) on the next-to-the-bottom rack. My next thin crust pizza will be made using the DKM recipe, as that seems to be the most popular on here.
I wanted to thank everyone here for all of their help and support, especially Randy & Steve. This site has taught me a lot in the short time I've been on here.
These first pics are the dough after four minutes in the oven.