Absolutely nothing beats this pizza dough recipe.

BASIC PIZZA DOUGH
(Using a Kitchenaid Mixer with Dough Hook)
Source: James McNair

1 tbsp. sugar
1 cup warm water (112-115 degrees f.)
**use instant-read thermometer**
1 envelope quick-rising active dry yeast
3 1/4 cups flour
1 tsp. salt
1/4 cup extra virgin olive oil

Place all dry ingredients, except 1/4 cup flour, into mixing bowl.
Attach dough hook and mix for 15 seconds at #2 speed.

Slowly add water and oil.
Knead 5 minutes at #2 speed scraping down sides as needed.

[If dough is too crumbly add water a little at a time.
If dough is too sticky add flour a little at a time
Dough should be smooth and elastic.]

Remove from mixer and form into a ball and place into a well oiled bowl,
turning to coat evenly. Cover bowl with plastic wrap and let rise 'til double in size, about 45 minutes.

Punch dough down. Divide onto 2 sprayed pizza pans, smoothing to fit evenly.

Rub pizza with a little Olive Oil. Cover with your favorite sauce. Cover well with shredded cheese(s) of choice. Place extra toppings over cheese.
(Pepperoni, sliced Onions, Peppers, etc.)

Preheated 525 degree F oven / 5-8 minutes
WATCH !
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If you cannot bake pizza within 2 hours after rising, punch dough down again,
turn it in an oiled bowl to coat once more; cover the bowl tightly with plastic wrap and refrigerate. (The dough can be punched down a total of 4 times and kept refrigerated up to 36 hours before the yeast is exhausted and the dough unusable.)

Let chilled dough come to room temperature before proceeding.