I make a pretty good crust from scratch. Buy Yeast in a brown glass jar, not a packet:

1 Cup Water
3 Cups Flour
2 TeaSp Sugar
2 TeaSp Yeast
1 TableSp Olive Oil
2 TeaSp Salt

Mix by hand (if you have food prep or medical exam gloves then it makes cleanup easier) and repeatedly roll, press, and flatten the dough until consistent. If too sticky or not holding shape, add flour. If stratified or stiff add water. Place in bowl and cover with a wet cloth for a few hours to rise, then knead again and rise again. If the cloth doesn’t release then add a little water to the cloth. If you don’t have time to do it all in one day you can rise it in the fridge. The dough is a living fungus, it has no resistance to UV light and can die if too hot or from freezing. After rising twice, shape into a disk with a slightly raised edge, oil the pan or parchment and then flour the dough disk and lay on pan. Rise again for about 20min. Add sauce, toppings, and cheese. Cook 425F for about 25min, depending on toppings, and keep a vigilant eye on the crust to look for signs of burning. If you want a softer outer crust you can use a silicon brush to add a mixture of beaten egg and water at the start, middle, and near the end of the cooking process. The crust will also soften if allowed to cool before cutting.