We used Boboli crusts for many years, adding our own sauce and fresh veggies. Pretty good. Broccoli and onion, or spinach and feta, or pesto and zukes.
But so much better on your own crust. The no-knead, a-few-days-in-the-fridge method is so easy.
Try this.
Or this bread method.
The trick is to mix up the dough when you have a minute (literally). We use half whole wheat flour. Wait until it shows some life, then move to the fridge for a few days to develop flavor.
That's the hard part for me. I want to dip into the stash every day to make an english muffin or a pita.
But on pizza night, you can always add more flour and yeast. And take a minute to replenish the dough.
To cook, preheat your oven to at least 450. A pizza stone is supposed to help, but we use an oiled cookie sheet.
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Added note: NY style pizza is thin, until you get to the crust. Store-bought doesn't do that.
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