I just make a basic dough - proof my yeast in a big bowl, sometimes I may add a bit of sugar, then some water, a bit of oil, salt and then the flour - I never measure - after the first rise I take some (depending on how big of a batch I make) and carefully place in a large food grade plastic bag - remove some of the air and place a twist tie way at the end - this allows it to rise with not problem - it needs the room so leave room at the both ends of the bag - and I place it in the fridge for another pizza later or the next day - never disturb it once it is in there and when removing - handle very gently
then I stretch what I am using for pizza - depending on the tin - pizza tin, jelly roll pan - don't matter to me (greased tins give a soft bottom - ungreased gives a crunchier bottom) - sometimes I stuff the crust - drizzle with a bit of oil and take it from there
sometimes I make pizza sauce, sometimes I use crushed/diced tomatoes sauteed with peppers and onions, soemtimes I use just tomatoes and seasoning, whatever I want
usually with sauce it's the cheese and toppings routine
with the crushed tomatoes, onions and peppers (bell peppers red and green are optional) it's just some grated cheese sprinkled on top
sometimes it's a "poor man" pizza - well fried ground beef, drained, tomato paste and seasonings add a bit of water - nice and thick - cooled and spooned on top - cheese is optional - almost like a beanless chili
sometimes it's a cheeseburger pizza - fried ground beef, cooled, topped with cheese or a blend of cheeses (patty melt style)
sometimes its the recipe for my old fashioned homemade bread -
TheFamiliaKitchen a/k/a The Family Kitchen
click on the Homemade tab
and I never have too much dough - because fried dough is a big thing here!
that's why I don't measure - I like the "extra" - waste not! (there's always a method to my madness)