How to make pizza crust thin and elastic at the same time? For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment.

I like thin pizza crust, but when I've made it myself it was hard and stiff - not very pleasant to eat. 

I know that making a dough isn't an easy task, but I would like to hear your tips. What should pay attention to avoid hard and stiff crust?

I've heard about putting a pot with water into the oven to increase moisture.
How about existence of oil in dough, does it change anything?
How about flour type?
I generally use a fairly wet dough and add oil as well. One of the keys is to keep kneading to a bare minimum. This makes for a lighter dough because it has more air bubbles - kneading kills them. As for flour type, I like '00' type, but there are advantages to other types of flours - as 00 absorbs less water.

If you want to read a completely comprehensive guide to a lot of the factors, this is worth a read...

http://www.varasanos.com/PizzaRecipe.htm