While I bought a couple pizza craft type books my go to recipe is from Cook’s Illustrated Thin Crust Pizza recipe. Their crust rocks for a normal standard oven, their sauce is just fair in my opinion.
You can google the recipe but they want your email address for a BS trial membership. Very annoying.
The trick is you don’t knead by hand, you don’t use a kitchen aid mixer, you use a food processor and the main steel blade not the dough one that may come with your machine.
Dump 3 cup flour,
2 tsp sugar
1/2 tsp instant yeast,
whiz it to mix.
drizzle in 1 1/3 cup water while wizzing it, just long enough that the water is incorporated.
walk away for ten minutes and let the dough hydrate.
add a tablespoon oil, they use vegetable, i use olive oil,
1 1/2 tsp table salt
whiz it for a minute, if you’re machine isn’t up to it you can halve the recipe.
The recipe is allegedly good for two 13” pies or one medium to large pizza. It doesn’t quite take up my 15” pan so I would call it a medium pizza dough for the whole recipe not the half. I guess I don’t go quite as thin as they do.
Put it in an oiled bowl with room enough to double and cover with plastic wrap. Stick in fridge for 24-48 hours to ferment and give that yeastier flavor. Four to five hours on the counter works but the yeast flavor isn’t there yet, texture and pull is fine though. You need the yeast excrement to get that yeast flavor.
I find a wetter dough makes a better crust. A dry dough is much tougher to stretch as the flour is bound tighter, it doesn’t rise as much either after you knead it. Water is also a part of how much your pizza springs in the oven from the internal steam generated. Simple, less water, less steam, flour too tightly bound by lack of hydration, less spring, dense and disappointing crust. Me I love a big puffy crust with almost burnt air bubbles and air pockets all over, but the center should still be thin and not bread like. The crust needs to be not bread like. It needs toughness that you have to use some force to bite and pull off a bit of crust. No par baked store bought like shell crust crap. Boboli.......just no. Not pizza.