Hmmm... diving in bravely on my first reply...
I think that mkevenson makes a good point: experiment! But I'll add that I, too, like a thin crisp crust and am currently working with an oven that only goes to 500 degrees. After searching and experimenting a great deal (as he says: experiment!), I found this:http://anticopizza.net/
This is the best recipe I've found so far, and I now use all 00 flour and weigh everything in grams rather than estimate with ounces and various volumes. It's amazing how I no longer have to add a bit of water, stir, test, and try again: when measured by weight, the ingredients just work in together and end up perfect.
A comment about flour: as I understand it -- and I welcome correction -- thin crisp crusts should avoid high-gluten flours; breadier ones should embrace them.