This is my own dough and sauce recipe that I've been using for years, including for my mobile pizza business. The recipes aren't complicated with ingredients like dried spices and sugar which I think yields a more satisfying result.
For the dough:
500g unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon instant yeast (not active dry)
325g cool water
For the sauce:
1 48oz can whole peeled tomatoes
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
Salt to taste
In a large bowl, whisk together the flour, salt and yeast. Add the water and mix until the dough just comes together. Let rest 10 minutes and fold the dough (instructions on how to fold here). Repeat the process of resting and folding two more times. Cover with plastic wrap and let rise on the counter until doubled in size, about 2 hours.
While the dough is resting, empty the canned tomatoes into a medium saucepan. Crush the tomatoes with your hands as much as possible (this will give the sauce a great rustic texture). Add the olive oil and crushed garlic cloves and bring to simmer on medium heat. Let cook and reduce for about an hour. Remove the garlic cloves and season with salt to taste. Let cool to room temperature before using.
When the dough has risen, move the dough to a floured counter surface and divide into three even portions. Roll each into a ball shape and space out onto a greased sheet tray. Rub a small amount of oil over each ball and cover the tray with plastic wrap. Let sit at room temperature at least one hour or overnight in the fridge.
To shape the pizza dough balls, flatten out onto a well-floured surface using your hands or a rolling pin. Move the pizza crust to a piece of parchment paper on a sheet tray. Top with the sauce and any desired toppings.
Bake the pizza in a preheated oven set to 550*F (500*F if your oven cannot reach 550*F) and bake for 6-8 minutes or until the edges are golden brown and the sauce is bubbly. Let cool a few minutes before slicing and serving.
Note: baking the pizza in a very hot oven allows for more browning and a quicker bake time, which means the crust won't dry out and will be crisp and light.
Makes three medium-sized pizzas.