I make mine using the bread attachment on my kitchenaid and my recipe is as follows:
12oz very strong white bread flour
1/2 sachet instant dried yeast
1/2 tsp salt (or less)
1 tsp sugar
1 tblsp olive oil
about 1/2 pint warm water.
Mix flour, salt and yeast in a bowl.
Put warm water into a jug (should feel hot but comfortable to your hand). Add sugar.
Slowly add the water to the flour until you get a nice kneadable consistency (do it slowly because it's easy to add too much, however if it does come out too sloppy suddenly then you can put in some extra flour to recover it)
Knead for as long as you can bear (I use my dough hook ).
Cover with a damp tea-towel and put aside in a warm place until approx doubled in size. Alternatively cover with cling film and put in fridge overnight.
Divide into 3 or 4 and roll out very thin. Should make 3 or 4 x 10-12inch pizzas.
I use plain flour for rolling out, because it wipes off the surface more easily (strong flour will clog your sponge) and I dust the finished base with fine ground cornmeal which gives it that slightly gritty semolina texture you get in pizza restaurants.
Top (sparingly) with tomato and cheese, then bake for 10-15 mins in an oven pre-heated to maximum temperature for at least half an hour. A pizza stone helps to get a really crisp base but you can just use a thin metal tin.