This is a recipe only and not a complete lesson on how to make and handle dough but I plan on doing
 a complete article on dough making in the near future.
 
This is my favorite dough recipe.

This recipe works well for a New York style pizza and I also use it for a cast iron pan pizza.

It makes a world of difference in browning and flavor to divide this in two separate containers
 and leave it in the refrigerator for at least 24 hours and up to 48 hours before using it.

One batch of dough, (two 20 oz. dough balls), makes two 16" pizzas.

Bakers percentages (By weight)
Flour-- 25.9 oz
Water-- 13.8 oz  for a 53.5% hydration
Active dry yeast -- 1/4 oz
Salt-- one and one half tsp
Brown sugar-- two Tbsp
Olive oil-- one Tbsp

If you dont have scales use this.
Flour-- six cups
Water-- 14 oz
Active dry yeast-- 1/4 oz which is usually one packet or about 2 and 1/4 tsp
Salt-- one and one half tsp
Brown sugar-- two Tbsp
Olive oil-- one Tbsp