Dough. Actually a Cuban bread formula works great for pizza but can be used for loaves or rolls.
All measurements are by weight. (It's a Chef thing) I'll try to measure them out another way.
Water 15 oz. (1 and 7/8ths cup)
1 oz fresh yeast (3 Tbsp)
1 lb 8 oz all-purpose flour (about 4 3/4 cups)
.5 oz salt (2 tsp)
1 oz sugar ( 2 Tbsp)
Knead to form dough.
Add more flour if sticky, more water if dry.
Allow dough to rise 1 hour at room temperature.
Roll out a handful to 1/4 inch thick for a personal pizza. Top with sauce, cheese, and toppings. Bake at 400°F until golden brown.
6 oz tomato paste (1 -6 oz can)
15 oz tomato sauce (1 - 15 oz can) or 15 oz can of diced tomatoes if you want it chunky
1 Tbsp oregano, or to taste
2 Tbsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar
Mix above ingredients and simmer for 5 minutes. Spread on pizza dough.
Add whatever toppings you want, go to town! Then follow directions to bake the dough.