I share your pain. I hate thick pizza and getting it thin is a struggle. And if like me you don't have the room to do that tossing in the air stuff then I hope this helps.
Firstly, make the dough mix wetter than you feel comfortable with. Then, if you can use polenta to stretch the dough ball on - this also helps with the crispness. Thirdly, the dough behaves very strangely although it has a memory. It seems to say "OK, you've pulled me around a bit give me a rest."
So once you start stretching it after every stretch let it rest for a few minutes, then stretch again, then rest it - then again. It seems to allow you to stretch it more once it's rested. Try and avoid rolling if you can because you want long air bubbles.
Earlier I suggested a few ways of getting the heat underneath if you do not want to acquire one of the small pizza ovens. If your pocket and enthusiasm allows I
then this will really give you the temperature you need but I'm not certain they are sold in every country due to the very high temperature it reaches.
WARNING:
Good luck and report back.
Remember ...... you're not a real man until you can make a proper pizza.
Or a real lady
As of now, I have a traditional gas oven that we used this weekend. I did the wet dough trick, with polenta as a base. Set the oven to the highest setting and it seemed to get a bit crispier than normal. I didn't have the dough/bread quality that has broken me in the past, and I suspect it was a combo of more water + new flour. I'm going to try grilling this week - will report back on how that does.