The dough recipe I return to, over and over again, is from a video by Mark Bittman in the New York Times for Potato Pizza (in which potato is just the topping). In our household, we refer to it affectionately as glug glug glug glug glug pizza—after the sound Mark makes (and I imitate) to “measure” the olive oil. I love precisely weighing out the flour and then glug-glugging the olive oil with almost reckless abandon before adding just enough water for the dough to come together. Here’s my adaptation, which makes enough dough for two 11–12″ pizzas:

• 330 g (2 3/4 cups) bread flour
  King Arthur says 1 cup of bread flour equals 120 grams, so 120×2.75 = 330 grams.
• 8–9 g (2 tsp) kosher salt
  This is double what Mark recommends, but I find that a single teaspoon results in a bland crust, and 8–9 grams is in line with a typical baker’s percentage of 2–3% salt for pizza.
• 2 g (1/2 tsp) yeast
  This is half of what Mark recommends, because I make the dough ahead of time and allow it to rise in the fridge at least overnight, often for several days. If I was going to make the pizza day of, I’d use a full teaspoon of yeast.
• 5 glugs olive oil
• about 180 mL (3/4 cup) water
  I fill my liquid cup measure with 1 cup and add water into the food processor until the dough comes together. I almost always have close to 1/4 cup remaining, resulting in a hydration of about 55%.

I’ve also been incorporating some of the techniques from Adam Ragusea’s video, Making New York-style pizza at home, and his followup a year later, New York-style pizza at home, v2.0.

And many, maaany pizzas later, here are the toppings I’ve settled on per 11–12″ pizza:

• 100 mL (3.5 oz) lightly pureed San Marzano tomatoes
  Per Adam Ragusea, I puree just the tomatoes, not the sauce they’re packed in, which probably affects the texture more than the taste, resulting in a less smooth sauce (which is a good thing), and reduces the resulting volume so I’m not swimming in too much sauce; one 28 oz can prepared this way results in about 500 mL of sauce, enough for 5 pizzas. Per Frank Pinello, I don’t add anything to the puree, not even salt, unless I have a tube of tomato paste on hand, and I remember to stir in teaspoon or two (per pie).
• Oregano
  Sprinkled directly on the sauce pretty heavily, hard to say how much exactly, probably about a teaspoon.
• 16 g (2 tbsp) Grated Parmigiano Reggiano cheese
  Sprinkled directly on the sauce pretty heavily.
• 12 Kalamata olives, cut in half the long way
  I like roughly 3 olive halves per pizza slice, and I usually cut the pie into 8 slices, so 8×3÷2 = 12 olives.
• Optional: Pepperoni or ham and mushrooms or…
  Enough to cover the pie with space in between for the olives, but really the olives convey a similar savory/umami burst, resulting in a vegetarian pizza to boot!
• 115 g (4 oz) of coarsely shredded whole milk mozzarella cheese, par-frozen
  This amount of cheese will look anemic on an 11–12″ pie, but it spreads out as it melts. Putting the shredded cheese in the freezer for a few minutes before assembling the pie supposedly slow downs the melting in the oven, allowing the crust to brown before the oil separates from the cheese.