I think a home oven can handle all types of thin crusts and that it is the type of equipment you have on hand that may be more important. For example, do you have a pizza stone/tiles, pizza screens, disks or pans? To a degree, they can all be used or adapted to bake thin-crusted pizzas but using a pizza stone/tiles or pizza screens is usually considered to be the preferred method for thin NY styles. Pans might be a better approach for the thin, soft Chicago style, and pans, screens and disks will all work for thin cracker-type crusts. With care, some thin crusts can even be baked directly on an oven rack. I think you will find that most thin dough recipes will recommend a preferred approach for baking the crusts.