I posted a lazy man's pizza dough recipe a while back but it has been tweaked a bit since. Similar to Kimi, this is more of a Neapolitan style pizza dough.
You basically want dough that is about 65% hydration. So something like:
(one small pizza)
150g 00 flour
97.5g cold water
dash of olive oil
small pinch brown sugar
large pinch salt
1/4 a packet of instant yeast
Mix it all together, wrap in well-oiled clingfilm and then leave in the fridge for 24 hours. You don't need to knead. The dough will be even better if you leave it longer - 48-72 hours is optimal in terms of flavour development. If you are in a rush though you can just omit the fridge step and knead the dough as normal.
Take the dough out of the fridge and allow to come to room temperature (couple of hours). You can work with the dough whilst it's fridge temperature but it's more difficult. Take a large piece of grease proof paper and put it on your work surface. Place dough on top. Oil a large piece of clingfilm and place over the top of the dough. Use your hands to crush/spread the dough under the clingfilm until you've made it thin and pizza-shaped. This is totally untraditional but it requires very little in the way of dough handling skills to get a very good result. You can also use a rolling pin if you're that way inclined. Part of the reason for doing it this way is to avoid the dough sticking to your hands (it's quite a high hydration dough so fairly sticky) and to avoid drying the dough out by having to add too much extra flour during the shaping phase.
Leave the dough to rise how it is for an hour or two. In the meantime, pre-heat your oven to one billion degrees and pre-heat your pizza stone (or ideally, a
cast iron pizza stone) to a similarly hot temperature.
Remove the clingfilm but leave the dough on the greaseproof paper. Add your tomato, cheese, toppings, etc. Use the greaseproof paper to lift the pizza onto your screaming-hot pizza stone and then place it as high in the oven as you can (I actually use grill mode quite often). It will cook in about 5 minutes and be amazing.
To make your pizza a bit more dominos-like you need to do a few things: 1) add more fat to the dough (try swapping 50% of the water for milk or adding more olive oil) 2) use cornmeal on the edges/bottom of the pizza and 3) make the base thicker/larger (increase all ingredients by 1/3rd).
