For 12" by 9", I use:
2 cups flour
1 tsp. salt
2 teaspoons dry yeast, activated in 7 ounces of water
This is approximate. The exact proportions of water/yeast mixture to flour are 340 g/580 g. I don't put oil in the dough, but I cover it with oil while it rises, and I put a lot of oil in the pan with it. Pure cheap olive oil is better than blended oil or extra virgin.
The big challenge is browning and crisping the bottom. Here at home, I find the right pan, and I put it on the bottom rack. I get the oven hot, and I open the door before I put the pizza in, to make sure the bottom element turns on right before the pie goes in. I give it about 9 minutes, and then I take the pie out and finish it on a stone.
The sauce is basically Saporito cut nearly 1:1 with water, plus oil, oregano, garlic, and so on. I use GFS provolone and Costco mozzarella, 50/50. Stirring a tablespoon or so of oil into the cheese is a nice touch, and I always sprinkle oregano over the cheese before baking.
I should add that I always eat my pizza the same day I make the dough, so I use a lot of yeast and the rising time is very short. You may want to reduce the yeast and let it rise longer.