I don't really do recipes, but I used about 300g of strong white bread flour and 100g of plain white (some people say use semolina or the 00 stuff), a heaped teaspoon of salt, a generous dose of olive oil, and enough water to make a dough (about 200ml). I use proper yeast, not the quick stuff, dissolve in the lukewarm water with a teaspoon of sugar. I'm too lazy to knead it, so I throw it in the Magimix and give it a frantic minute. You can make the dough in a minute or two, not worth buying ready-made.
Let it prove somewhere warm for an hour or so till it's doubled in size and then bash it out flat pick it up and do the stretching thing. I've given up trying to make it evenly round, I go for the rustic idiot style. Use it immediately. I've moved to pizza stones, oven on hottest setting possible, they give it a crispy bottom (but you can get away with a baking tray). You want a fairly damp well oiled, lively and well-kneaded dough (rile up that gluten) that puffs up in the heat. That gives you a bubbly crust that can crisp outside but still be a bit bready inside.