My favorite pizza dough recipe:
5 1/3 cups bread flour
2 tsp. salt
1 tsp. bread machine yeast
1 1/2 tbs. honey
2 tbs. olive oil (I find it makes it less tacky and easier to handle, but this is not necessary)
2 cups plus a couple spoons extra water (use your judgment here. I put in the full 2 cups then add a spoonful at a time for desired consistency. Usually 2 tbs. worth)
I use my Kitchenaid stand mixer but before I got that, I just used my hands. It doesn’t matter. Mix all ingredients for about a minute until moistened, then let dough rest in bowl for 5 minutes. Then knead roughly for about 3 minutes in bowl. Then turn out onto counter and knead by hand for another few minutes, tucking and rolling and pulling from each side.
I divide into 5 portions (8-inch personal pizzas or 3 portions makes 12-inchers) in oiled ziplock bags and usually freeze three of them and the other two go in the fridge. It will last about 5 days in fridge and months and months in freezer.
To bake: Remove from Baggie and let sit on oiled cutting board covered loosely with dish towel for an hour and a half; if it’s freezer dough, it’s best to thaw in fridge the night before or that morning. Or if you want to use the same day you make the dough, just let a ball sit out for about two hours.
Preheat oven to 550 degrees with pizza stone inside, that’s the hottest my oven gets.
I stretch the dough out on a pizza peel sprinkled with cornmeal. Top with desired items. Slide onto baking stone. It should slide easily if you used cornmeal. Bake for 6-8 minutes. I usually set my timer for 6 minutes then watch it the last minute or two since it bakes up crazy fast.
This recipe also makes excellent garlic bread and breadsticks, anything really.
I find the key is the 550-degree oven and using a pizza stone. And allowing the dough to sit out long enough to get it the right consistency.