To the best of my knowledge, there is no recipe on the forum for the Pizza Hut Thin 'N Crispy dough.
Pizza Hut has largely gone to frozen dough for its pizzas in the U.S. I don't know if this is true for the Thin 'N Crispy doughs, so it is possibe that the crusts for the Thin 'N Crispy pizzas, quite likely par-baked, are made for them by one or more third parties.
PH seems to have stopped publishing their ingredients lists for their pizzas, but in 2008 there were two versions of ingredients lists for the thin and crispy pizzas that they sold at that time, to wit:Enriched flour bleached (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, yeast, salt
andEnriched bleached wheat flour (bleached flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, partially hydrogenated vegetable oil, soybean &/or cottonseed oil, salt, yeast.
I am pretty sure that the second version is no longer being used because, as shown at http://nutritiondata.self.com/facts/fats-and-oils/7954/2,
partially hydrogenated fat (basically shortening) contains trans fats. PH does publish Nutrition information for its products, and if you look at the Nutrition Facts for its Thin 'N Crispy pizzas, at http://www.pizzahut.com/nutritionpizza.html,
you will see that there are no trans fats in that product. That means that they are using oils, most likely soybean oil. Since the second ingredients list above has salt listed ahead of the yeast, that can mean that the dough was frozen.
It's quite possible that the crusts used by PH for its Thin 'N Crispy pizzas are par-baked and frozen until used, after defrosting, to fill orders. If so, if you purchase a simple cheese pizza you might be able to weigh the pizza and also get a rough idea as to the amount of pizza cheese and sauce used on that pizza.
You can see some of the other ingredients used by PH back in 2008 for its pizzas at http://www.pizzahut.com/files/pdf/pizza%20hut%20ingredient%20statements%20september%202008.pdf.
Among other things, that document has ingredients lists for the sauces that PH uses on its pizzas. I would imagine that a worker at a PH store will tell you which sauce is used on its Thin 'N Crispy pizzas.
For possible flours usable for a PH Thin 'N Crispy crust, you can look at flours that fit the profile given above at the General Mills website at http://www.professionalbakingsolutions.com/flour/category/pizza.
The big pizza chains do not use bromated flour, so you can rule out all flours that are bromated. You can also rule out flours that have ascorbic acid as an ingredient. FYI, the ingredients niacin, thiamine mononitrate, riboflavin, folic acid are all B Vitamins that are added to the majority of white flours used in this country. Ferrous sulfate is a form of iron, which is another ingredient in domestic white flours. At the retail level, a flour that might work for your purposes is this one: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=388484&storeId=10052&langId=-1.
The dough ingredients given in the above lists are in the order of predominance by weight. That means that there will be more flour by weight than water, more water by weight than oil, etc. That might help you construct a dough recipe to use.
EDIT (4/20/13): For the Wayback Machine link to the above Pizza Hut pdf document, see http://web.archive.org/web/20100602083641/http://www.pizzahut.com/Files/PDF/PIZZA%20HUT%20INGREDIENT%20STATEMENTS%20September%202008.pdf