Crispy thin crust pizza

In my never ending quest for the perfect pizza crust, my latest venture was probably my best effort at thin and crispy.  The keys to this crust is a very dry dough, no kneading, and a smoking hot pizza stone.
Here is the recipe; (though amounts will vary according to altitude and humidity levels)
1 TBLS Dry Active Yeast
1 cup Warm Water
3 cups All Purpose Flour (don't use bread flour)
1 TBLS Salt
2 TBLS Sugar
2 TBLS Olive Oil


Directions
-mix yeast and water, let sit for 5 minutes
-combine the water and yeast with all other ingredients in mixing bowl and mix just to combine
(you want a dry dough, kind of like a "play-dough texture.   Add water or flour as needed)
-cover and let rise to double in a warm place.
-cut into 3-4 dough balls and let dough rest in refrigerator for at least an hour.  (The longer you let it rest, the easier it will be to work with)
-roll out dough with a rolling pin as thin as you can get it, 1/8 of an inch is ideal.  It will be hard to roll out and have the texture of leather.
-place on a corn meal dusted pizza peel, or back of a cookie sheet and add sauce and toppings.
-bake on a well preheated pizza stone (at least 500 degrees) for approx 8-10 minutes