Can anyone recommend a recipe for a thin crust pizza that's not too crispy, still slightly doughy and still rises slightly around the edge?

Gourmet January 2009 recipe for pizza margherita on Epicurious. It is likely on the Gourmet website as well. Just double the recipe for the dough & freeze half. Better still quadruple it! Once you try it you'll forsake all other pizza crusts. The sauce is excellent as well, btw.

I use this one: http://www.averiecooks.com/2013/02/one-hour-whole-wheat-pizza-dough.html
As a bonus, it is really quick to make.

This consistently works beautifully for me. Best of all, it is easy to make a double batch and freeze part of it for another time when you just have to have a pizza NOW! http://thesolitarycook.wordpress.com/2012/01/27/weekend-pizza/