What separates a good crust from a great crust is long, slow fermentation, preferably overnight in the refrigerator, to unlock hidden depths of flavor. It may seem a contradiction to require anything long and slow in a recipe touted as easy. But all that flavor development occurs in the refrigerator, so you can mix the dough up to three days ahead and then forget about it. Before baking, you just need to let the dough warm up at room temperature for about 1-1/2 hours.
This dough is easy to shape however you want. I don’t call for any air-tossing gymnastics when creating pizzas. Instead, I use a method of stretching the dough that creates a thin center with a thicker edge. For a calzone, which is a pizza folded in half, and a stromboli, which is a bit like a savory jelly roll, you roll out the dough with a rolling pin.
With such a delicious crust, this pizza needs little in the way of toppings. Because tomato sauce is a traditional favorite, I’ve included a recipe for one made from canned crushed tomatoes. It’s a simple no-cook sauce flavored with whatever herbs you like.