My standby pizza dough recipe. There are three containers of it in my fridge RIGHT NOW. This version makes three small (about individual-size) pizzas.
339 g unbleached AP flour, 1 t ea sugar, salt, and instant yeast (mix in yeast or salt first, though, to keep them from coming in contact with each other and the salt KILLING THE YEASTIES DEAD). 237 g water and a good splash of olive oil. Mix into a rough dough.
The beauty of this is that you can use it almost immediately, or leave it out on the counter for a few hours (or days). Put it in the fridge for up to 3 days (any more than that, and the yeasties are exhausted, and the crust gets kind of airless). If you use it immediately, the crust will be dense, but super-tender (don’t pile on the toppings). If you wait a while, and knead it well, you’ll get more gluten formation, so more structure to support toppings.
Increase the water and roll out very thin, for a crispier crust (wetter dough = crispier crust)
You can sub in some cornmeal for the flour (gram for gram, but I wouldn’t go above 30 g), but then you must let it rest a day so that the cornmeal can soak up some water and soften. Otherwise, it seems to slice up the gluten, and you end up with a dough that won’t stretch or knead without tearing.
Bake it any way you like! I’ve used a pizza stone, but usually I just build it on a pan with cornmeal underneath, and throw it in, and it’s still great. The hotter, the better — I usually bake at 475-500.
nb: the recipe also makes great nearly-instant pita bread!!
ETA: This is a great freezer-stocking recipe! Separate the dough into balls of about 200g, roll each out into a thin circle. Lightly flour and place each on its own silpat or plate in the freezer for a couple hours. When frozen, place each in a gallon-sized freezer bag and store for up to 3 months! Clean pizza boxes are excellent for storage, and will help keep them from getting broken. To use, simply brush off excess flour and place on a silpat or peel dusted with cornmeal. Add sauce and toppings as desired, and bake at 450F until browned.