As you continue your search, from your description I think what you are looking for is what we would call "cracker " pizza in the US. It has a far amount of lard or fat in the crust, and the layers separate giving air between them and a very crunchy feel.
http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=40534.0;attach=230885;imageOther thin crusts include NY street style - while it is very thin, it is not crunchy and in fact you need to fold it to keep from falling. BTW, Orange Fever in Orient had excellent cracker style pizza, but I don't think they have reopened yet.
