I use Carol Field's basic napoletana recipe in the Italian Baker (major favorite book for me - some of the pages are wonders of crinkling and drip spots, opening right up by themselves to my favorite bread recipes) -
quoting.. asterisks mine
makes one 15- to 16-inch pizza, 2 medium size, or 5 or 6 small pizzas
[*I multiply the recipe and freeze dough packets, not the brightest thing to do as it's never quite as good as the fresh]
1 3/4 teaspoons active dry yeast or 2/3 small cake (12 grams) fresh yeast
1 1/3 cups warm water
1/4 cup olive oil, plus additional for brushing the crust
3 3/4 cups (500 grams) unbleached all-purpose flour
1 1/2 teaspoons (8 grams) salt (if using anchovies in the topping, reduce the salt to a pinch
[*I make the dough by hand; she gives directions for mixer and processor too]
Stir the yeast and sugar into the water in a large mixing bowl; let stand until foamy, about 5 minutes. Stir in the oil. Mix the flour and salt and stir, 1 cup at a time, into the yeast mixture, beating well to get all the lumps out. Knead on a lightly floured surface until soft and satiny but firm, about 8 minutes.
And so on.