@SPFX Spilling The secret?
@ACG2 Sure! I've only done personal size and use a 12' pizza cast iron pan. But this is how I get it thin and still have the classic bubbles in the dough and crust.
Have your dough ball out and risen. Turn on broiler. Use 00 flour or reg flour on counter, just enough so dough ball doesn't stick and put a little flour on your hands and then lightly press with fingers around edge of dough creating the amount of crust you want.
@ACG2 Pick up dough from underneath with fingers upright and gently stretch just the inside while rotating it, not the crust though. Finish by grabbing it from the side so it's hanging vertically and let gravity stretch it more while rotating it as you go along.