I've had great success using the Lehmann dough calculator that you can find on this site. I use Harvest bread flour from Costco, kosher salt, Red Star active dry yeast, and water...that's it. I use my digital scale, and I do a 65% hydration, .75% ADY, 2% salt, no sugar, no oil. I make 400 gram dough balls, let them cold rise for at least 24 hours, then they're ready to be made into a 13-14 inch pie. The 65% hydration might be a little too much for what you're looking for, but all my friends and fam agree with me that those percentages make a great dough, with good chew in the crust. Start simple, and you may find that you don't want to add anything like garlic salt or pizza flavor.