1 pound (or about 3 1/2 cups) high gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
Click on the photo for a link to the website I pulled this from. It has a lot of other tips and tricks on it to help make sure your crust comes out nice and thin.
1 can tomato paste
1 standard size can stewed tomatoes, italian herb style if available
Combine half the can of paste with the full can of stewed tomatoes. Simmer the sauce till the tomatoes start to fall apart. Regular tomato sauce can be used if you prefer a non chunky sauce. Add paste as needed to get desired consistency.
Constructing the Pizza
When building a pizza it is important to bake the crust till it is ALMOST done, then pull it out, add on the toppings and then put it back in the oven till the cheese is melted and starting to brown a little. This will ensure that the crust is cooked through. I would recommend Sargento's Italian Blend for the cheese. Any Sargento cheese is going to be a good one. It melts nicely and has great flavor, as well as not being too horribly expensive.