Combine all crust ingredients (water through yeast) in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours). Punch down dough now and then when you get a chance.
Preheat oven to 550°
Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre bake for 3 minutes.
Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping (combination of ingredients from flour to cinnamon). Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip type bag in the refrigerator to save.
Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze (sugar, milk, margarine and vanilla).