Interesting and timely topic. I am visiting Italy in the fall and have been working on pizza, pasta and risotto a lot.
I use a mixture of methods to make my dough but only do it by hand. Several folks have commented that there is no way that a machine can knead a dough as well as by hand. I don't have a machine but love doing it by hand. I have found that I control the size of my dough the best by measuring the water and adding the flour until I achieve the proper dough consistancy. I shoot for a dough ball, after kneading, that is smooth on the outside and moist but not sticky on the inside. I let mine rise in a bowl covered with cling wrap, I lightly coat the dough with EVOO before it rises. I have found that after the dough doubles in size the best dough comes from letting the air out and reforming the dough ball and doing a second rise. Once ready to form the dough into a pizza I also find it best to let the dough rest a bit before trying to stretch it fully. Less resistance. You can make the dough as thin or thick as you like, roll the edges or stuff with cheese. I bake on a pizza stone placed low in the oven at 550 degrees. I would go hotter if I could. Our local wood fire oven cooks at near 700.
So for one med-large pizza:
3/4 cup warm water, about 110-115 dgress, put into a pre warmed bowl, just soak the bowl in hot tap water for a while.
2 tsp active dry yeast, I buy in bulk from a local grocery, lots cheaper.
1 tbs sugar or honey.
mix together and let the yeast proof for about 10 min.
add flour 1/4 cup at a time, I use Italian 00 form Caputo. It is a soft milled, fine flour.
Keep adding the flour and mixing with a large fork until you get a pancake batter consistancy. Let rest 5-10 min.
Add 1 Tbs evoo.and about 1 tsp kosher salt
Add more flour until a dough ball forms and it comes away from the sides of the bowl.
Lightly flour a hard surface, I use a wooden island cutting table, put the moist dough on the table and begin to knead, adding flour slowly until you achieve the right consistancy, described above. I make a ball about the size of a soft ball and turn over to seal the edges on the bottom.
Let rise 1 or 2 times as described.
The pizza dough is placed on a pizza peel after dusting with a bit a flour and white corn meal. This keeps the dough from sticking to the peel. I add toppings and a sauce and place on the pre heated stone.
Cook till done, not long ! at those temps.