PIZZA PREMIX FLOUR ?

HI EVERYONE JUST TRYIN OUT DIFF THINGS~ I GOT 24LB PIZZA PREMIX FROM MY DIST. AND INSTRUCTION WAS TO ADD 10LB OF WATER FOR THIN CRUST PIZZA IF IWANTED TO INCORPORATE OIL TO THIS HOW MUCH OIL AND HOW MUCH DO I NEED TO CUT DOWN ON WATER?

OH YEAH MY DIST ACCIDENTLY SEND ME FRANCHISE PIZZA MIX FOR FARRELLIS PIZZA MIX WHICH WAS CHEAPER THAN WHAT I WAS SUPPOSE TO GET( GREAT AMERICAN PIZZA BLEND MIX) WEIRD?

WHAT TYPE OF THIN CRUST???
NY STYLE?
CRACKER?
NO NEED TO CHANGE WATER %

ny style so i can just add oil to it?

“ny style so i can just add oil to it?”

look on the PMQ recipe bank, I think there is a formula for NY style pizza
normally it has little or no oil in it
I do not use oil in my dough formula but I do coat the top of the dough balls liberally with pumace olive oil
Otis