I’ve used this recipe many times and it makes a really tasty and fairly thin pizza base. In commercial terms, it is thicker than “thin and crispy” but thinner than “deep pan”. A bit like Dominos “classic crust” in Australia. My whole family loves it. The only thing I changed is the hydration. I’ve found 55-60% works better for me. The dough is easier to work and the crust is nice and crunchy.