Found this recipe for a pizza base.
I rolled this out to a base 2mm thick and it was the best thin and crispy base we have ever had. 
Makes 2 x Large thin and crispy pizza bases.
1 hr 30 min Prep Time.

Ingredients:
250g Strong flour
1 package yeast
5 grams salt
180 ml cool water
2 tbsp Olive Oil
Semolina for dusting

Method:
1. Put the flour in a large bowl and add the salt to one side of the bowl and the yeast to the other. 
2. Add the olive oil and 150 milli-litres of the water and mix with the fingers of one hand. 
3. Add the remaining water a little at a time until you have a smooth, soft dough and you’ve picked up all the flour from the sides of the bowl; you may not need all the water.
4. Tip the dough onto an oiled work surface and knead for five to 10 minutes or longer, until you have a smooth, elastic ball of dough. 
5. Put into a lightly oiled bowl, cover and leave to rise for one to two hours, until at least doubled in size. 
6. Mix equal quantities of white flour and semolina together for dusting and scatter on a work surface. 
7. Transfer the dough to the surface and divide into two equal pieces. 
8. Shape into taut balls, dust the top of these with the flour and semolina mix, then flatten into rounds, pressing down with the heels of your hands and then your fingertips to expel the air.
9. The best way to get a thin pizza base is to roll out each ball into a circle, dusting as you go to stop the rolling pin from sticking, and then throw it up into the air with a flick of your wrist. This pushes the dough to the outside of the circle. Repeat several times and you’ll have a thin disc with a slight rim. This takes practice. Otherwise, just use a rolling pin to roll each ball out into a circle, getting the dough as thin as possible. 
10. Lift them onto two or three dusted baking trays.
IMPORTANT: Use the Semolina for dusting, this places a very fine layer between the dough and the tray which will create a gap that aids in cooking.
11. Place your toppings on the base.

12. Pre-heat your oven with Pizza Stone for 20min at approx 220°C 
13. Put you pizza with the aluminium tray onto the stone and cook for approx 10min
14. Slide off the tray and cook on the stone until the base is golden brown (approx 1min)

Enjoy your pizza !!