I use a kids size mug for measuring. They're just a touch bigger than 200ml.
For four pizzas.
6 strong flour.
2 warm water
2 tea spoons of olive oil
4 tea spoons of sugar
1 tea spoon of yeast
Mix with the bread hook.
Chop into four. Make into balls. Lube the balls with olive oil and put in bowls. Covered in the fridge for 1, 2 or three days.
I cook on a hot stone. I also part cook the bases for 2 minutes to make them extra crispy. I like to get the basic shape by hand and then roller the middle. So there is air in the crust but not the base.
I freeze the part cooked bases in a large ikea sealy bag.
My sauce is just pasta, garlic, basil and oregano. That also tastes better after a few days in the fridge.