I gave the recipe a try and it turned out really good, the best thin crust I've made so far. I used the following measurements based on the percentages in the original post. I used a thickness of .09 and sized the dough for a 14" pizza.
Flour 9.03oz (2 cups + 1 Tbs + .295 tsp)
Water 4.51oz (1/2 cup + 1 Tbs)
ADY .68 tsp
Salt .53 tsp
I didn't copy down the ball size but I know it was very close to mrmojo1's 392.77 g as we both sized for a 14" pan. Hope that helps anyone looking for the info.
As you can see in the photos, the crust could have been a bit more "done". I am using a new oven and was a bit wary to go to the bottom rack not having made a pizza in it yet. I think that may solve the problem. I also am going to try milk as mentioned in another post next time, just to see if it makes a difference. Hopefully this isn't just beginner's luck. Any comments or suggestions for improvement are appreciated. BTW it's 1/2 cheese, 1/2 mild Italian sausage & onion.