Planning and researching for my first ever homemade pizza.
And from all the reading I've made from here (not nearly enough), I'm inclined to try either the DKM thin crust
or the Buzz's Awesome Thin Crust (it's in the American Style thread I think, can't post links yet).
We have a locally made coal-fired brick oven that is yet to be used for baking pizza dough. I'm new to flours as well, and local flours don't say their gluten or protein content here. So it's store-bought all-purpose for me.
No mixer or food processor either. So, lots of luck to me!