I'm still working on my challenge to provide before and after pictures of all the breads I posted in a collage. This is not the pizza in the collage, but it's the only pizza pic I have that somewhat shows the crumb of my pizza dough. And all my pizzas are the same basic dough, so here's to substitutions!
Pizza is such a customizable dish that it's difficult to produce an exact recipe. My basic rule of thumb is to use a crust recipe you like, the sauce of your choice and the toppings that you prefer. You can cook it on a stone, in a pan or a dish. In the oven, on the grill or over a campfire. Make it small, medium, large. Thin crust, hand tossed, thick or stuffed crust, deep dish.
The one I have shown is a deep dish version, Alredo Sauce, chicken, broccoli, and all the other goodies we like. The only thing I'm going to include here is my recipe for the crust.
SIZE WATER YEAST OIL SALT FLOUR
Small 1/2 cup 1/2 tsp 1 tbs 1/2 tsp 1 1/2 cups
Med 3/4 cup 3/4 tsp 1 1/2 tbs 3/4 tsp 2 1/4 cups
Large 1 cup 1 tsp 2 tbs 1 tsp 3 cups
The water should be warm. Pour water into bowl, sprinkle with yeast and allow to bloom. Add salt, oil and half the flour. Beat with a fork until smooth. Knead in the rest of the flour and knead until dough is smooth and elastic. Oil dough, cover lightly, and put in a warm place until doubled in size.
Punch down and allow to rest for 10 minutes. Shape dough to fit your needs and you can let it rest again and even rise again, or you can add your toppings and put it in the oven. I bake mine at 425F until it's as done as I like it.
Now the conditions in your kitchen are probably different from the conditions in my kitchen, and I don't know what kind of yeast, oils and flours you use, so amounts my differ according to your needs, tastes and preferences. I tend to use all purpose flour, Red Star dry active yeast, either vegetable or olive oil, and regular table salt.
Explore your options with this one, I've never had anyone turn down pizza hot out of the oven. Enjoy!