Tommy, Yes a pan is a fine start for a thin and crispy, if you go with a screen or a pan with holes you will need to roll out the skin first, or hand stretch, then place it on the pan/screen. The other style is called a cutter pan where you place the rolled skin on the pan and roll the edge to trim it. A kitchen digital scale you will find to be very handy over using volume measurements for repeatability in your dough. You will need to dock the thin skin so purchase a docker, or use a fork to dock the skin. Later I recommend a good quailty pizza stone, not thin but thick, and a wood pizza peel that is tapered. Most folks load with wood and retrieve the pizza with an aluminum peel. A pizza cutter is nice but a chef's knife will work also.