After much trial and error, I've found that the key to getting a thin, crisp crust at home is preheating your baking surface with your oven and getting it nearly as hot as it will go. We love this
porcelain pizza stone from Revol 1768, which is perfectly sized for baking and serving a pizza that serves one generously (or two with a salad on the side).
This is also one of the very rare instances that I bust out my
mandoline slicer, which allows you to get the potatoes thin enough to cook through in the time it takes for the pizza to bake -- and the paper-thin lemon slices are as refreshing as they are pretty. Trust me on this.