Very much a classic style of pizza: thin crust with a big puffy edge. I have people tell me often that they "have not had a pie like that since Connecticut/New York/wherever. No oil needed. High protein flour (bread flour), salt, yeast, and make that dough wet enough that you can handle it but only just. Mix or knead for a few moments then let sit in the fridge all day or overnight. It'll rise some but don't overdo it. Or you can skip the overnight bit and just let it rise on the counter but once it starts to rise, use it pretty soon.