There are many available food service and institutional information
in the net about pizza crust and I will not dwell on that much ,such
as these:

http://www.honey.com/foodserv/recip/...thincrust.html
Even food companies have their own technical information about pizza
crusts
http://www.lallemand.com/BakerYeastN...S/2_1PIZZA.PDF
http://www.generalmills.com/gmflour/pformula.asp
Roy