Ok so I think I am getting ever closer to that perfect crust (well, as perfect as one can manage with a home oven and a lack of such things as pizza stone or peel). It is really a small adjustment of my original recipe, but measuring the flour by weight gave me a dough that was extremely sticky (really, untouchably sticky) and leaving it for more time in the fridge made a chewy-ish but tender dough. Very very good.
1 tsp yeast (note adjustment)
3/4 cup warm water
pinch of sugar
219 grams flour
1/2 tsp salt
Add desired toppings and bake at 500.
I'm actually going to make another batch of dough tonight so it can be left in the fridge to percolate for a few days. That's how very good it is.