Charlie Anderson is also great.
I ended up using 12:7:1 bread flour:water:olive oil. 1.5mL fine salt and 1mL of instant yeast per 100 total grams.
So, 720g flour, 420g water, 60g olive oil + 1.5 tsp salt and 1.5 tsp yeast gives you 4 300g crusts.
That yields a crust firm enough that you can eat the whole pizza out of your hand if you want, which I usually want because then I don't have to wash a cutting board.
