Here's a couple to try.

Joe

THIN CRUST PIZZA
2 1/2 to 3 c. flour
1 pkg. active dry yeast
1 tsp. salt
1 c. warm water (115-120 degrees)
2 tbsp. cooking oil
In mixer bowl, combine 1 1/4 cups flour, yeast and salt. Stir in water and oil. Beat at low speed with electric mixer for 30 seconds. Then on high for 3 minutes. Stir in as much of remaining flour as you can with a spoon. Knead dough on floured surface for 6-8 minutes. Cover, let rest for 10 minutes. Divide dough in half and press into two greased 12 inch pizza pans. Bake, 425 degrees for about 12 minutes or until lightly browned. Add sauce and desired toppings. Bake for an additional 10-15 minutes.

PIZZA CRUST - THIN AND CRISPY
3 1/2 to 4 c. sifted all purpose flour
2 pkg. dry yeast
1 1/2 c. water
Olive or vegetable oil
2 1/2 tsp. Salt
FREEZE THIN AND CRISPY CRUSTS:
PIZZA SAUCE:
3 1/2 c. plum tomatoes
1 (6 oz.) can tomato paste
3 c. water
2 tbsp. instant minced onion
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper
1/2 tsp. oregano
1 bayleaf
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
2 tbsp. olive or salad oil
In large bowl, combine 2 cups of the flour and the yeast. Blend water, 3 tablespoons oil and salt; heat to lukewarm. Add to flour mixture. Beat at medium speed for 3 minutes. Turn onto floured surface and knead until smooth. Place in greased bowl; turn once to grease entire surface. Cover; let rise until doubled, about 1 hour. Punch down. Let rest 10 minutes. Shape into 2 balls. Roll each to fit 15 inch pizza pan. Place dough in pans and form edges. Prick crust. Bake at 450 degrees for 15 to 20 minutes. Spread with pizza sauce and desired toppings. Return to oven for 10 minutes or until toppings bubbles and edges of crust brown. Bake as directed for 15 minutes. Remove from oven, cool, wrap and freeze. When ready to bake, remove the crust from freezer, let stand at room temperature for 20 minutes, bake as directed. Force tomatoes through coarse sieve to puree and remove seed. Combine with remaining ingredients. Bring to a boil. Reduce, heat and simmer, uncovered for 1 hour and a half or until sauce is quite thick. Makes about 5 cups sauce.