When I make pizza dough, I use a variation on Bobby Flay's recipe - instead of 3.5 - 4 cups of bread flour I use 2 cups of bread flour, 3/4 cup AP, and 3/4 cup white wheat, with maybe a touch more AP if the dough is too wet. I also use AP when kneading. This makes 2 ~14" pizzas for me, which means a fairly thick crust - especially at the edges, which can get 1" or higher after cooking.
I make 14" pizzas largely because that's the size stone I have, but also because I can't get the dough to stretch much more without tearing. If I want to make slightly larger / thinner pizzas, do I need to modify the recipe? Is there a difference between thin-crust recipes and thick-crust recipes (and deep-dish)? Or is it a matter of technique before / while shaping the dough? Could I use this to make a truly thin crust pizza, or would I need an entirely different recipe?
Edit: The suggested duplicate is similar, but in my case the dough is able to be shaped exactly how the recipe indicates - yielding 2 ~14" pizzas. I do not have problems working it to get the yield specified by the recipe, but am instead interested in using this same recipe to make more and/or bigger (thinner) pizzas.