For my cracker crust, I use three separate room temperature rises--it makes a beautiful thin crust!
You can freeze leftover dough--or make rolls out of it!
You can use tomato puree, crushed tomatoes, ground tomatoes with puree added (like 6-in-1), or whole tomatoes crushed by hand (make sure you drain them, though). For thin crust, I prefer a thinner pizzeria-type sauce, so I use a small can of tomato sauce (not paste) as a base and add garlic, spices, etc. For deep dish I use 6-in-1's, or other crushed tomatoes--I have also blended a can of crushed or pureed tomatoes and added to this a can of whole peeled tomatoes (hand-crushed and drained of juice)--very tasty!
In short, experiment and find out what appeals most to you!