thatjonguy
Now with 57.93% more awesome!
OK.
I've been there done that. I'm not an "expert" but I can give you some tips.
#1) check out the www.pizzamaking.com website. They have a forum, but also a section called PIZZA TOOLS. Go there. use the Lehman's Dough Calculator. That's a GREAT base recipe for dough. You'll need a digital scale. You probably have one for homebrewing. You will need one that can do small quantities in grams accurately. You do not necessarily need an electric mixer to make the dough.
Make the dough, separate into dough balls, put into lightly oiled round tupperware/storage containers and refrigerate overnight. Remove from fridge 1 hour before you plan to cook. To remove the dough, remove the lid and turn the container upside down to release the dough by gravity.
#2) You will need a Pizza Piel - the spatula used to transfer and remove the pizza from your hot oven/"stone-steel". Use a dusting of flour or cornmeal or Semolina flour to "lube" the pizza piel so the pizza will slide into oven. Worst thing that can happen is dough too moist that sticks to peel and will not release. If you buy a wooden piel that will be fine. I now use a perforated metal piel. A perforated piel will let you build your pie on a granite countertop and then load onto the piel after is fully dressed. Using a solid piel, you usually need to build & dress on the piel. If doing this, it is important to work quickly to get your pizza topped and off the piel and into oven as soon as possible to avoid sticking. You can give it a shake just before you transfer to be sure its still loose and slides easily. If a part is sticky, you can toss some flour under the edge or lift it and blow beneath to try and lift up.
#3) Try and get a big sack of All-Trumps flour. I bought a 50# sack for about $20. store it in two homer buckets. Otherwise try King Arthur's Bread Flour.
#4) For sauce I use Cento brand whole peeled tomatoes. Add 1T sugar, 1tsp salt to a large (?28 oz) can and hit with stick blender until texture is just right, doesn't take much. I also sometimes use up to 1T of Penzey's Spices Pizza Seasoning in the sauce.
#5) For cheese, sky is the limit, but the low fat types tend to do poorly. Feta and other hard cheeses with very low moisture do better in smaller portions sprinkled on top or mixed with a base cheese. I haven't settled on a favorite yet. I prefer brick cheese and shred myself.
#6) I like to "open the skin" by hand. I have no idea what the term means but you see it used a lot talking about shaping the dough balls into
That should get you started.
Good Luck
Wow! Thanks!