May I call you BC?
I have never found a recipe for pizza dough that would work in different parts of the Country. When I mix hy dough, I try to get a feel for the dough and adjust the liquid to made a smooth dough. I let it rise for 4 hours, punch it down and let it rise for another 2 hours. The longer the dough sits, the more flavor the dough will have. Covered, you can use it the next day.
I fine this recipe works well . Start out with 1 cup of warm water , 2 tsp yeast , 1Tblsp sugar, mix well. Let it sit for 5 mins.
Pour into the mixer, add 1 cup of pastry or cake flour, mix well. At this time, lets forget about measuring. The dough needs 1 tsp of salt, don't add the salt until you mix the 1st cup of flour! Add all-propose ( I use un- bleached )Add, until the dough does not stick to the bowl, Just a little at a time. Mix for 30 minutes, Knead , and let it rise for 2 more hours afther it has been punched down at the 1st rise. Thin or thick, depending how you like it!
One more thought, I don't like to add olive oil to the dough as it will make it tough, After rolling out the dough, I add the olive oil. Season the dough, add tom sauce & cheese. Basil too.