First you need dough without "springback" or else it'll keep bunching up and you'll never get a nice thin crust. Solve that with a dough relaxer. That will give you a soft, easy dough that will roll smooth and stay thin.
We use a dough relaxer in our mixes and flour blend or you can get the dough relaxer and make your dough from scratch.
Second, you need a pizza roller to roll out your thin crust right in the pan.
