This recipe attempts to re-create the once popular "original thin" style pizza that Pizza Inn� was known for back in the 1970s and early 1980s.

Stand mixer instructions: Pour 75% of the water and all of the oil into the mixer bowl. In a second bowl, mix the yeast with the remaining water and allow to proof for 5 minutes. In the mixer bowl, add the flour, salt, sugar, and the yeast mixture. Mix on slow speed for 10 minutes. Note: Because the dough is very dry, it will not form into a cohesive ball; rather it will be loose and scrappy with some raw flour left unincorporated.

Food processor (Single Pizza) instructions: Place all of the ingredients into the bowl of a food processor fitted with its steel cutting blade. Process for approximately 30 seconds until everything is thoroughly mixed and the dough resembles moist cornmeal. Empty contents onto a work surface and, using your hands, press the mixture into a dough ball.

Rising: After proper mixing, the dough will be very stiff. Place dough into a sealed bucket and allow to rise for a minimum of 9 hours at room temperature. Dough can be held and used for up to 18 hours after the initial 9 hour rise.

Sheeting: The dough must be sheeted into a cutter pan prior to use. A rolling pin may be used in the absence of a dough sheeter. Please note that the dough will be very stiff and will be difficult to roll by hand. Sheet dough to approximately 1/16˝ thickness.

Pizza Preparation: Place sheeted dough over a lightly oiled cutter pan, press into place, and dock. Use a rolling pin to trim off the excess dough draping over the side of the cutter pan. Apply sauce, shredded cheese, and toppings.

Baking Instructions: Bake in a preheated 475° F oven for approximately 10 minutes until crust is crisp and golden brown.

Also see the following thread on the forum which contains more photos and details.
DKM's Thin Crust w/Pictures