I have to thank you for the recipe Nick. I rolled it out to the thickness of a dime. 515 degree oven.. only preheated the stone for about 15 minutes,, threw a little corn meal on the stone right before I put the dough on it, par baked for about 3-4 minutes. using Mozzerela, provalon, Cheddar, and a light sprinkle of parmesean cheese,, its great. For the sausage.... I got a package of sausage seasoning.. and mixed that with ground beef, tastes just like sausage.. The Sauce.... Im still working on but this thin crust is awesome.
Also.. I dont use my docker I just use a fork.. this gives me more air bubbles. Pizzamaking is a GREAT site with tons of info.