I make two kinds of pizza dough. If I'm making bread that week I'll make enough dough for pizza and let it age in the fridge for days to days and days.

I start with 360 grams of flour, a tsp of salt, a tsp of sugar, 1 tsp each of oregano and basil in the dry mix. I add 295 grams of water with 1 tsp sugar and 7 grams of yeast that had been bloomed.

I add flour as needed during the 8 minute knead. Maybe as much as 120 grams. Maybe half that.

This is two pizzas worth of dough.

Rise once, shape to pan with oil, butter, corn flour, semolina or parchment paper between it and the pan. Toss a cast iron pan on the bottom rack of the oven. Crank the oven to 450 or 500 f. Assemble the pizza and bake it for ... Until it's done. Depending on thickness this might be 10 to 30 minutes.