OooohhhhKaaaayyyy just remember you asked for this,LOL.
My Pizza dough:
3 to 3 1/2 cups high gluten flour (12% protein or higher)
3/4 to 1 cup water (warm)
1 tbsp. oil (olive oil or vegetable oil)
1 1/4 to 1 1/2 tsp. active dry yeast
1 1/4 to 1 1/2 tsp. sugar
1 tsp. salt
With this recipe,mix most of the water,yeast,sugar,and salt till they fully disolve,then add the flour till you start to get a decent dough ball formed,you dont want the dough too dry or too moist,you want the dough just moist enough to keep the dough ball together and not much more.
Then I retard the dough for a full day in the fridge (24 hrs.),this is supposedly very important to get a nice crispy thin crust with the right flavor.
The next day allow the refridgerated dough to warm up to room temps before sheeting (rolling out) the dough.
The next big detail is adding a tiny bit more flour to the mix while sheeting the dough,this happens on it's own while you roll out the dough on a flat surface dusted with more flour,so you see you'll be adding just a tiny bit more flour as you sheet the dough this way,believe it or not,this step is key.
The only other real detail is to be sure to dock the dough,you can use a fork or a true dough docker to prick some holes into the crust to prevent air bubbles.
Oil or dust the surface you use for cooking the pie on,here the choice is yours.
If using a stone,dusting with flour or cornmeal is better,pizza pans can go either way.
As for pre-cooking the crusts,again,that choice is yours.
You can get two smaller pies with this recipe,or one larger with a little extra left over.
(If inclined one can make pepperoni and/or cheese rolls/sticks w/the leftover dough or such)
It still will take some practice and patience to get good at making this,but the more you do it,the easier it gets.
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FYI: The recipe I use for thin/crispy crust calls for virtually no rise time.
Instead some extended time in the fridge is used to avoid rising,that is called "retarding" the dough.
This gives the dough a very "yeasty" flavor.
But most deep dish/pan pizza doughs will need at least one rise/punch down to work well,usually that rise/punch down routine is done twice for best results.
In my experience,if the dough resists stretching,the flour's gluten content is'nt high enough (13 to 14%) for the recipe being used.
That or the ingredient mix is a bit too dry or such.
The higher the flour's gluten content is,the more liquid it will tend to absorb.
So thin crusts with high gluten content flour will need more liquid in them than a thicker crust with lower gluten content in the flour.
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Mine always have meat toppings on 'em,and typically the cheese can incl. any/all > mozzarella/provelone/romano.
And they always get spicy italian sausage & pepperoni as SOP.
Also I'll often add a nice bit of some smoked ham and/or some crispy bacon pieces or such,pretty basic really.
The dough is the hardest thing for me to get "right" most times.
Next hardest is the sauce.
IMO those to make or break any pizza,home-made or take-out.
And yeah,high oven temps are key too,500° (or more) is best,which is often as hot as one's oven can go.
Now for the visual
vvvv aspect
vvvv .
Honestly not a whole lot different than Steveo137's bread maker recipe,but often the devil is in the details.
FWIW ~ HTH
Bret P.