Thanks Earthmover. I usually don't write much and with Craig's instructions above you won't go wrong, but this is what I do. I have various formulas but here are the basic ones. One is for the home oven at 500 degrees F with stone, and the other for the WFO at around 800 to 850 degrees F.
For 500 degrees home oven :
3.5 cups all purpose flour
One cup warm water
One tsp ADY
One tsp salt
Half tsp sugar
One Tbls Olive Oil
First activate the yeast with the salt and sugar in the water and then add oil and first 2 cups of flour, mix and then add the rest but making sure you maintain a soft consistency. You might need more or less than the 3.5 cups of flour.
Proof dough at room temperature (80 to 85 degrees for me) for an hour or so or until double in size
I been doing this for the past 17 years but in the last year I have learned a lot more thanks to this site.
It's important to consider the temperature and humidity in your area.
For the WFO just omit the sugar and oil and reduce the ADY to half tsp and cold proof overnight.
I don't use 00 flour because is difficulty for me to obtain.