If you're talking the classic NY slice, not the hipster neopolitan pizza that's taking over brooklyn, you're just baking it at 400-500. It's also not that thin because it's thick enough to hold the sauce and cheese when you fold it in half to grab a bite to go.
That other link has the best guide on what you can do.
I don't recall the exact ratios, but the base ingredients are bread flour, olive oil, salt, yeast, water.
you need to kneed it properly to get the glutens to become nice and stretchy and let it sit to pick up some flavor.