I use high gluten flour (bread flour)
It's a great dough for stromboli too.
2 cups flour (I like King Arthur brand)
1/2 pack yeast
2 tablespoons honey
1 teaspoon sea salt
1 - 2 tablespoons EVOO (some in the dough and save some for coating dough)
3/4 cup water
Mix ingredients and kneed dough for 20 minutes
Lightly coat dough ball with EVOO, put on plate and cover with plastic wrap.
Place dough in refrigerator for at least 8 hours. Overnight is better.
1 1/2 - 2 hours before cooking, get the dough out of refrigerator to let it warm and rise a little.
Heat oven and pizza stone up to 550, lightly flour your dough then spread your dough out and stretch it with your knuckles like they do in the pizza restaurants. Place your crust on a pizza peel that has some corn meal on it, make your pizza and gt it in the oven.
Once you perfect doing this, it's rare you'll go out for pizza again!
Remember - quality ingredients go in, quality comes out!
ETA: to correct spelling.