I love my recipe but it does take 2-3 days. If you're willing to take the time - you can always freeze the extra or keep a few dough balls in the freezer.
Otherwise my suggestion for a good thin crust pizza in general would be to up the water content of the dough and use '00' flour (I order from king arthur - they call it Italian flour I think). But for me I find the extra water content more influential on the crust. The dough will be tacky and you will have to flour the outside in order to stretch it. But it cooks up really well. The 2-3 day process (in general) to me impacts flavor more than the ability to get the good crispy thin crust.
I use Mark Bittman's recipe for pizza dough from "How to cook Everything: Vegetarian"
3 cups all-purpose flour
2 tsp kosher salt
2 tsp yeast
1 cup warm (90-110 degree F) water
2 tbsp olive oil
Mix dry ingredients in food processor; add wet ingredients through tube & process until dough forms. Coat ball of dough in olive oil & let rise in covered container for 1-2 hours, or in fridge for 8-12 hours.
If you're in a real rush, you can shorten the rising time.
Foolproof & easy without having to plan ahead of time.
Follow the steps for whatever other recipe you'd like to use from there - go easy on the toppings so they don't outweigh the pizza; bake in very hot oven (500 F) for approx. 10 minutes