This is my friend Lorenzo's recipe for pizza dough. He's a professional chef here in Italy.
The type of flour that's used is not strong flour for ordinary bread, but specific pizza flour, that you should be able to get in the US:
Pizza Flour - 1KG
tepid water - 500ml
olive oil 30/35 grams
Beer yeast - 3.5 to 4 grams no more than that
For the basic topping
Chopped best quality tinned tomatoes
Origano to taste
salt and a little sugar
Mozzarelle for pizza (not the wet mozzarella that comes in packs with liquid)
Put the dry ingredients into a bowl, mix around, make a well inn the centre and put the tepid water in. Now start drawing the flour into the water, and mix with the other hand as you do so. Work the dough for 15 minutes, no more. Put the dough back into the bowl, put in a warm place and allow to prove for 20 - 30 minutes. When the dough is ready, pull off pieces of dough, approx 225 - 235 grams each. roll into circles. Allow to rise again.
I don't have a pizza stone, so I use the loose bottoms of two cake tins to put each pizza on. Put on the ingredients of your choice and put in the oven to cook. I find it works very well with the oven at 250°C.
Enough is never as good as a feast Oscar Wilde