My first try at homemade pizza dough- I used :
I took NOLA's advice and bought some caputo 00 flour. Forgot to take pics until half way through cooking. I cooked them at 550-600. Learned a couple things- cook slightly longer than you may want for crisper crust. Leave a little more edge as it shrinks as you shimmy off the peel and as it is cooking the cheese/toppings will spill over. Our favorite was a pesto sauce version. Can't wait to try again with a few corrections but overall turned out great.