You will need:

300 g bread flour (10.5 ounces; about 2 generous cups)
One packet of active dry yeast
9 g salt
220 g water (7.75 ounces; about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, a few tablespoons. 

For the Sauce:
I don't have a fixed recipe for my sauce but I do the following: 

1 bottle of Passata pureed tomato
Oregano, thyme and basil, a few pinches of each 
Two cloves of garlic, grated on a microplane 
Salt and MSG to taste

Toppings:

Cheese: 50/50 mozzarella and Monterey Jack cheese for the best results. You can either cube the cheese or shred it I prefer to shred it. 

Normally I just do pepperonis cut into rounded Chevron shapes. Basically I take large pepperoni and cut them into 1/4 pieces. 

Toppings should be cut thin. 

**Vegetarians**

I have done an excellent vegetarian pizza for someone. Here's what my recipe consisted of:

Thinly sliced potatoes rubbed with salt pepper and rosemary. You want them basically see through. I used Yukon Gold but any waxy potato should work

Dried rosemary to put on the pizza proper 

Pesto. If you're a vegan I'm reasonably sure that making a pesto with extra pine nuts and olive oil would be 100% delicious. 

Slather all of the exposed dough with pesto and shingle slices of potato on it. You will need to watch the baking time as my baking oven cannot be relied on. 

**End of Vegetarian Suggestions**

To prep:

Bloom your yeast in 40C/105F water for 5 minutes and make sure that it bubbles. 

Measure out your ingredients and mix your dough together. It's going to be sticky but don't add too much flour to it. Oil your hands with olive oil and knead it for a few, then cover it with a towel and let it set for 30 to 45 minutes. Come back and if it's still very sticky grab one edge of the dough and fold it over the top and do this eight times total. Let it set for 30 more minutes and if it's still sticky you can add a little bit of flour and knead until it comes together. Let it rise for 2 hours in an oiled bowl in a warm spot.

I highly recommend cooking the sauce for a brief amount of time. In a wide pan 15 minutes should be good enough. You want to make sure that some of the water is evaporated out because that will ruin the pizza otherwise. 

Get a blue steel sheet pan that is well seasoned and cover every edge of it with olive oil or ghee. You can never have too much. 

Your dough should be ready when it's doubled in size. Plop your dough inside and start stretching it to the edges. If it starts to spring back cover it with plastic wrap and leave it for about 15-20 minutes and come back and stretch it again. 

Preheat your oven to 500° F or as high as it'll go. 

Once the oven hits 500° spread your cheese evenly over the pizza, put down your other toppings, and lay down the sauce in stripes. 

Throw the pizza in the oven and check on it every five or so minutes. You want it to be browned on the top, with the cheese completely melted and make sure there's no burning. 

If you're doing a vegetarian pizza without cheese you're going to have to time it based on how done the top looks. In my case I waited for the top to get slightly charred when I did a vegetarian pizza without cheese for someone. 

Take it out and set it down somewhere where it can cool for a good 5-10 minutes. 

To extricate it, run a thin butter knife along the sides to release all the crispy bits. Once you are sure that every side is free stick a spatial in on the narrow side of the pan and push it in very gently. If you oiled your crust enough it will release in one motion shove the spatula underneath while tilting the pan and drop it onto an awaiting cooling rack and let it sit and firm up before slicing. Your bottom should be crispy but not burnt.