Pizza Crusts

I've been experiementing with pizza crusts trying to make the perfect thin crust. So far I've only managed to make it work by using bread flower, resting the dough for 24 hours in a refridgerator and by baking on a pizza stone.

I like to include some whole wheat flour in the dough, but it stops being thin crust when I do so.

Also, a pizza stone is mandatory. Without one the crust is sloppy and wet.

I can make a decent tomato sauce from canned diced tomatoes. The secret is to separate the juice from the fruit. Add a little vinegar and wine to the juice and simmer it down. Roast the fruit with some onions till browned-- say 45 minutes at 450F. Then combine the two and blend with a stick blender. Add your herbs, spices and seasonsings.