I always use canned San Marzanos. I try to get the 'official' kind, but i don't mind the taste of the non certified brands. I usually find Cento brand in my area.

I don't do anything fancy with them. Just blend them until smooth and add oregano, salt, and maybe some sugar until i like the taste.

I haven't yet found the holy grail of dough recipes, but i can turn out some pretty good crust. I used to age it a couple of days, but lately have had just as good results mixing it up in the morning or noon the day of. Plus learning to toss it really helps make a nice thin crust.