Pizza dough recipe

1.50 cup (190g)   | flour (OR 50% whole wheat)
0.50 cup (120 mL) | lukewarm water (OR additional 2 tbsp. for whole wheat)
1 tbsp. (15 mL)   | olive oil
1 tsp. (6g)       | kosher salt
3/4 tsp. (2g)     | instant dry yeast

• Stir dry ingredients in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball; 1 to 2 minutes.

• If kneading is too difficult, leave dough in a lightly-floured spot, put empty bowl upside-down on top of it, and resume in 2 to 5 minutes.

• Lightly oil bowl and roll dough around until all sides are coated in oil. Cover bowl in plastic wrap and leave undisturbed for 1 to 2 hours, until it has doubled in size.
• Transfer to lightly floured surface and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let sit in covered bowl for an additional 20 minutes.
• Preheat oven to its highest temperature.
• Sprinkle cornmeal onto your pan or sheet and roll or lay out dough. Add toppings.
• Bake for about 10 minutes, until crust is lightly blistered.

Source

• https://smittenkitchen.com/2007/01/pizza-and-the-limits-of-diy/