Since we share collective styles and wisdom here, I thought I'd share what worked for me on a recent pizza margarita. Unfortunately it was so tasty it got gobbled before the camera could be found. But at least you'll see some of my regular methods, and some I'm still experimenting with.
bread flour 96g
whole wheat fl 16g (100%)
water 88g (79%)
salt 1/2t 3g (2.7%)
IDY 1/16th t 0.2g (0.18%)
I aimed for 200g dough ball. This is 10-11". We split it between two people. Since even neopolitan-style pizza is very fattening, we've decided just to eat small amounts rather than give it up . Also, I decided to do this one using the Blumenthal skillet and broiler technique, and my largest skillet only allows 200g pizzas. (I usually go for 250g).
Flour: 96g, organic bread flour, guistos brand; 16g (2T) whole wheat. Addition of whole wheat is roughly equal to that in rustic european breads (14% of total flour), just enough to give the dough some character without tasting of bran. I often mix whole wheat and rye for this. I've discovered that good quality organic flour tastes better than mass produced flours like Harvest King, even if the dough is harder to work with. Not sure why, but there's off-odors and bland flavor in the latter.
Water: 88g = 79% hydration. Moist dough makes for more dramatic crust with holes and oven spring. Enough said.
Salt: 1/2 t. I use sea salt for sauce but not for dough. I'm stingy and don't like to waste it where it's not really tasted.
IDY: 1/16th teaspoon. Because I make single pizzas, to be accurate I actually use 1/2 teaspoon taken from a mixture I keep in a pill bottle in my freezer of 1:7 yeast in flour. I can accurately measure as little as 1/32th teaspoon of yeast with this method.
Knead: Combine ingredients, but reserve some water, let sit for 10 minutes, knead by hand for 5 minutes (too small for mixer anyway), let sit for 10 minutes, knead for another 5. Form into ball. Drip on more water to get it up to 79%. This method allows the convenience of kneading easily without getting your hands sticky, and you still end up with a high-hydration dough crucial for light airy texture. During the long fermentation of good pizza dough there is plenty of time for the extra water to soak in.
Ferment 5 hours at room temperature. Anything less tastes bland and dull. I keep trying overnight in fridge, since it has so many advocates, but as of today I prefer the taste of ambient fermentation in bread and pizza. Is it my fridge or tongue? I'm open-minded to 24h ambient ferments, since this is how they do it in Naples and by many people here; but so far 5 hours (with only 1/16th teaspoon yeast) seems to be enough to give the dough lots of flavor. It also gives me more leeway for error: things can go really wrong over a day. Another weird thing: I am an avid sourdough bread baker, but so far I prefer my pizza dough to have slight yeast taste rather than the more neutral flavors of natural starter. Is this just childhood nostalgia?
To shape the dough I gently pull it till it's just about to tear. At some point I throw the dough onto parchment paper which lies on the flat lid to my rectangle stovetop-smoker pan lid, which is my peel. (I'm cheap.)
Sauce: This time I used Bionaturae brand canned tomatoes (an organic italian from Tuscany with no calcium chloride), olive oil (Trader Joe unfiltered Reserve). garlic, a dash dried oregano, sea salt, black pepper. No measurements, just adjust till it tastes balanced. (I use sea salt in sauce but cheap salt in dough.) I mix briefly with a hand-held blender to produce a coarse sauce.
Trader Joe's mozzarella. It doesn't come in water but is not a brick and it works fine and tastes great and is cheap. I actually prefer it to buffalo mozzarella, which i find too rich and watery and expensive.
Olive oil put on first, spread with fingers, protects crust and blends with sauce for the two minutes pizza is in oven.
Basil leaves. Added after cooking so they don't wilt. I grow my own as house plants.
Preheat a skillet on high for 20 minutes. Preheat broiler 5m. Turn pan over and place upsidedown on shelf closest to burner. Slip parchment onto skillet. Lately I've been using Blumenthal method to avoid wasting time preheating oven and also to minimize heat in the house. This method is quick and cooks the pizza in a minute or two. I'm experimenting with just placing the skillet under the broiler. Why does my skillet give off more heat than my pizza stone? I'd really prefer to use my electric oven because I could make 250g pizzas, but I find it hard to get good results with 450-500F.
Wonderful pizza! Great flavors. Just enough char flavor to balance out the tomato and dough. Nice light texture, but not enough bubble holes (I get more with pizza stone). For me, the sign of great pizza is your mouth wants to keep eating... bad pizza your mouth wants to stop eating. Bad pizza is "just ingredients on dough", good pizza all blends together into one flavor perfectly balanced.