@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.

@ACG2 Once you get it almost see through you can put it back down on floured surface and put a cast iron pan on the stove, heat it up and once heated put on low medium and put your dough on it. Then put anything on top of it like a stock pot lid for just a minute. Take lid off and start putting sauce and ingredients on. Once ingredients are on put it in the broiler for around 2 minutes. Voila!

@SPFX Oh My Goodness! Thank You!!!!!

I will try this. It does make sense that the cooking the bottom in the cast iron pan would do the trick! Thank you Very Much!!!