I write this knowing that Pizza dough making is much more of an art than a science. And, the perfect recipe is more about tweaking to your own personal tastes than anything that could ever be written down on the page
That said, I am a novice when it comes to working with yeast and tweaking it to achieve a desired effect. So, for now, I rely on written recipes.
Below is a current top-contender recipe (from Sunset Magazine; Sept 2014) that has produced very good results. It doesn't give me quite the amount of airiness I want to achieve in my crust, but it's better than any local pies I can buy.
From some members' facebook pages, there is a ton of dough talent on this forum. I'd be very interested in any other recipes or instruction anyone can offer.
I am not addressing how best to bake the pie because that could be an entire thread unto itself. For now, I am cooking on a pizza steel in a 500 degree oven, or occasionally on a steel in a 700 degree, dome temp, big green egg. So, if you have other cooking temp thoughts or other ideas, I would love to hear them as well
2 TBSP sugar
1.5 tsp active dry yeast
1 TBSP extra virgin olive oil
30 oz (~6 cups) “00” flour
2 TBSP fine sea salt
1) Mix sugar, yeast, olive oil, and 2 cups tap water (at ~115 degrees) in bowl of a stand mixer fitted with dough hook. Mix and let sit for 10 minutes to activate yeast
2) Slowly mix in flour mixture with mixer on low speed, and kneed dough for 15 minutes until it is smooth and pulls off the dough hook easily
3) Place dough in a clean bowl and cover with a moist towel and leave at room temperature for ~1 hour to let rise
4) Cut dough into 6 equal pieces. Form a ball with each piece and place each piece on a well floured cookie sheet. Cover with moist towel and let rest at room temp for 3-8 hours