I've come up with a Chicago thin crust dough formulation that I'm pretty happy with.
I think it started as a variation of Garvey's generic Chicago thin crust dough recipe.
I use it for thin crust, hand stretched pizzas, and calzones, with great results.http://www.realdeepdish.com/CHICAGO-THIN-CRUST-DOUGH.pdf
For those concerned about making the pizza peel/stone process less of a hassle,
I highly recommend picking up a pizza screen (or two) to bake your pizzas on.
When you use a screen, you won't need cornmeal or semolina to dust the peel,
so that stuff won't smoke up your oven when it falls off the stone.
I preheat my oven for an hour to about 500 degrees with a baking stone on the lower or middle rack.
I put a sheet of heavy duty aluminum foil across the top rack (This is how I try to simulate a pizza oven at home).
Roll or stretch your dough out and then gently press the edges onto the pizza screen to hold the dough in place (or crimp your edges like Barnaby's in Northbrook does).
add sauce, cheese, toppings, then place the pizza screen directly on the preheated stone.
Lower your oven to 460-475 (or not - get to know your oven) and bake for about 15-20 minutes.
For the last five minutes, you could remove the the pizza from the pizza screen and bake directly on the stone to get a crispier crust.
FWIW: When I post 'pics or it didn't happen', I am teasing, and I know most of you in here are doing the same
Generally, I think it's good to encourage others in this forum to try to take more photos when they can.
I don't always post my pizza photos, (but when I do, I prefer Dos Equis)
err... I mean: but for those who are interested, you can see my pizza photo archive on Flickr:http://www.flickr.com/photos/edheller/sets/72157628543774967/
It's mainly unprocessed raw photos, as I use Flickr as a backup service & to make photos available for sale.