I try and keep my pizza dough between 62%-64% humid, so for a single pie I do:

225g of a higher gluten bread flour (Robin Hood White Bread Flour) 6g Salt 144g Warm Water ~5g Yeast

Then cooked on a stone on the top rack in my normal oven at ~290C/550F which is as hot as it goes.

For the sauce I start with little grape tomatoes, squish the seeds and liquid out, and blend them up before reducing down with a pinch of Salt, Oregano, Olive Oil, a splash of Red Wine Vinegar, some White Sugar to balance it, and Black Pepper.

It's not the biggest or the fanciest pizza, but it gets the job done!

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