Also if you are using a iron deep dish you can put oil on the metal pan to give it a crispy bottom as well

Pizza recipe with mixer

500 g flour (for medium-strength pizza)
350 ml water (room temperature)
3 g fresh brewer's yeast
1 teaspoon salt
2 tablespoons olive oill

Preparation:

Dissolve the brewer's yeast in warm water in the bowl of a stand mixer.
Add a few tablespoons of flour and knead at low speed using the dough hook.
As the machine works, add the rest of the flour, salt, and oil. Continue kneading until you obtain a soft, smooth consistency that comes away from the sides of the bowl.
You may have some flour left over or you may need to add more, depending on the consistency of the dough, which should be soft and come away from the sides of the bowl.

Proofing
Transfer the dough to an oiled bowl, cover with plastic wrap, and place in the refrigerator to proof for 24-36 hours.
Once proofed, the dough will have doubled in volume and is ready to be worked.

Shaping the dough balls
The next day, take the dough out of the refrigerator. See how it has risen? Look at those bubbles!
Leave it to rise at room temperature for about 4 to 4½ hours, then take the dough and shape it into balls.
With 500 g of flour, you can make 2 dough balls to make 2 pizzas.

I hope this recipe is useful to you 👍

Hope your home-pizza explorations are delicious!

A few considerations that will affect your dough recipe choices: the Type of pizza you're looking to create, the hydration of the dough, and the temperature of your oven.

The quantity of the dough you make is less important because you separate it into dough balls of the proper size for the crust you want, and you can freeze the extra for quicker pizza next time. So, it's generally better to make a batch of dough that's too large than too small, and have to settle for a smaller pie or a thinner crust because you ran short.

TYPE: While there are many different types of pizzas, let's start with the three basics: Thin, Standard, and Thick.
Another popular one is "Neapolitan", which is a variation of thin crust with very high hydration. Vrghr recommends you avoid that one until you have more experience with your pizza and dough.
New York-style pizza is a good example of a "Standard" crust. And of course, Chicago and Detroit styles are good examples of thick crusts.

The size of the dough ball you use to create a 14" crust will depend on the type/thickness of the pie you're creating:
- Thin: ~270-300g
- Standard: ~350-400
- Thick: ~400+ (depends on how thick you want it)

That brings us to Hydration: Hydration is simply the weight of water compared to the weight of the flour, expressed as a percentage. For example, if you start with 1,000 g of flour and add 600g of water, you have 60% hydration.

Hydration affects the texture, lightness, airiness, chew, and, to some extent, the flavor of the crust. It also has a HUGE impact on how easy it is to work with the dough!

High hydration (e.g., 70-80%) gives a lighter, airier, and chewier crust with a more open crumb.
Low hydration (e.g., 55-60%) gives a drier, crispier, denser, and tighter-crumbed

Higher hydration dough, however, is much stickier and harder to work with. Lower hydration dough is far easier to handle, though it may be less flavorful and require more kneading.
You can offset the flavor issue of lower hydration by letting the dough proof longer; the yeast works faster with the additional water in high-hydration dough, so it can create more flavor faster. But longer proof time, if you're willing to wait for it, can give very tasty results with lower-hydration doughs.

Vrghr recommends starting with a 60-62% hydration dough. Perhaps pushing toward 65% after you've gained a bit more experience and want to test the difference. Leave the 70-80% hydrations for when you're ready to graduate to creating a Neapolitan-style pie (those have other considerations too)

Final consideration: Type of Flour
Your pizza dough has to develop enough gluten to create the right crust. You don't want a light, airy slice of bread. You want something that won't fall apart under the toppings when you pick up the slice. That means, you want a lot of gluten development to give it body and strength.

Your dough needs to be able to pass the "window pane test" after kneading. That means you can stretch a sample to the point where you can see through it without it tearing. Here's a great vid that explains it: https://www.youtube.com/shorts/FrNI5gHXmNg

Some flours work better at developing gluten faster and easier than others. Again, there are SO MANY choices, so let's keep it simple to start: 2 types of flour, All Purpose (AP) & Bread flour, and 2 types of wheat, Red Wheat and Durum.

Most AP and Bread flour is made from Red Wheat.
- AP Flour has a lower protein level, ~9-11%. And since protein roughly = Gluten, you get 9-11% gluten. This means a dough that isn't quite as stretchy, so it doesn't expand from the steam of the hydration as much, for a crisper, chewier result.
- Bread Flour has more protein, ~11-13%. That means more gluten for a more stretchy dough that puffs more from the water in the hydration, for a more tender, chewier, less crispy crust

Durum wheat is generally offered in a flour called 00 or Italian 00. It has about 12% protein. The 00 actually refers to the finer grind, not the wheat, so check the label. Durum protein reacts differently from red wheat protein; a dough made from it is stronger but less elastic, so it can be both crisp and chewy, the best of both worlds. But it's normally much more expensive and can be harder to find.

NOTE: DO NOT USE SELF-RISING FLOUR! It has leaveners in it that will screw up the results!

Last thing, before we get to dough recipes themselves, lets mention Kneading. You mentioned you have a dough mixer, but just as an FYI, you can also knead by hand (you can get a workout that way too), or use a bread machine on "dough" setting.

When using the machine, use a Dough Hook attachment and start at a low setting to combine the ingredients so you don't get a flour "blizzard" in the kitchen, then speed things up to your "kneading" setting (generally around 5-6 on a KitchenAid) to let the gluten develop. At 60-62% hydration, the dough should feel smooth, supple, and soft with no tackiness. Test for "window pane", and if it tears too easily, knead it another couple of minutes (or more, depending on how easily it tore) and try again. Higher hydration doughs will be just as smooth and supple, but the extra water will make them tackier.

At long last, fortified with knowledge of our desired results and ingredients, here's a simple recipe!
NOTE: Like the discussion of pizza types, there are MANY techniques for pizza dough, ranging from "no knead" to "autolyse". where the flour and water are mixed together and allowed to stand for at least 30 minutes ( or up to 8 hours max) before adding the yeast, salt, and oil. Vrghr recommends just sticking with the basics below to start with. As you fine-tune your dough and crusts, you can explore other variations of technique, such as cold fermentation, bulk proofing, autolysed dough, etc., until you find the "perfect" dough and crusts for the kind of pizzas you're making.

INGREDIENTS:
690 grams bread flour, plus 1/2 cup for shaping
(You can also use AP flour. The crust will be different as discussed above)
20 grams kosher salt
15 grams sugar
9 grams active dry yeast
455 milliliters filtered water
(Don't skimp on the filtering. Take a lesson from NY City, who's pizza is famous for their crust, and folks say that comes from the famous NYC water.)
15 grams olive oil, plus extra for brushing crust
(Oil provides suppleness, easier handling, and adds flavor. It's optional, but recommended.

DIRECTIONS:
Measure all dry ingredients and add to the bowl of your mixer, fitted with a dough hook

Measure the water and olive oil into a measuring cup. Add them to the dry ingredients and mix on low until the dough comes together and begins forming a ball, pulling away from the sides of the bowl

Increase mixer speed to medium and knead for 5 minutes

Pull a small sample and do the "window pane test". It ought to pass, but if not, knead a couple of minutes longer and test again

Place the dough on a lightly floured countertop. Smooth into a ball

Lightly oil a mixing bowl. Place the dough in the bowl and cover with plastic wrap

Refrigerate for 18 to 24 hours (Note: For less flavor but faster results, cover with a clean cloth and allow to rest on countertop until doubled in size

Return rested dough to the countertop. Punch down the dough into a rough rectangle shape, then tightly roll into a 12- to 15-inch log. Split the dough into equal parts using either a large serrated knife or dough scraper. Weigh each segment to create pies of your choice, as noted at the start above

Flatten each weighed segment into a disk, then shape it into a smooth ball by folding the edges of the round in toward the center several times and rolling it between your hands on the counter. You may want to moisten the counter with water to up the surface tension so that the ball tightens up instead of sliding across the counter

Cover each ball with a clean tea towel and allow to rest for 30 minutes. You can also transfer the dough to air-tight plastic containers and refrigerate for up to 8 hours (It will add flavor!)

Bring the balls for the meal back to room temperature for 30 minutes before forming. You can also wrap and freeze them at this point

To bake, place a pizza stone or iron on the lower rack. This will ensure the maximum heat transfer to the stone/iron. Heat the oven to 500°F, or hotter if possible. Give the oven at least 30 minutes to heat up completely

When ready to make the pizza, sprinkle a couple teaspoons of flour on a peel and place the dough right in the middle. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip. Do NOT use a rolling pin! It won't create the proper edge and can result in an inferior crust texture

Stretch the dough by spinning it (the weight of the outer lip stretches the dough via centrifugal force) or by placing the dough on the peel and continuously turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick

Brush the lip with oil or melted butter. Dress the pizza with olive oil and pizza sauce. Top with selected ingredients (less is better than too much) and cover with selected cheese(s)
(Optional: You can sprinkle Romano cheese, Italian seasoning, granulated garlic, etc., onto the buttered lip for a special crust treat!)

Slide the pizza onto the hot pizza stone. Test to make sure your pizza isn't stuck to the peel by shaking it lightly to see the pizza slide around. Position the front edge of the peel about 1 inch from the back of the stone. Lift the handle and jiggle gently until the pizza slides forward. As soon as the dough touches the stone, start pulling the peel back toward you while still jiggling. While a couple of inches of dough are on the stone, draw the peel quickly straight back. As long as the dough isn’t stuck on the peel, it stay nicely on the stone

Keep an eye on the dough for the first 3 to 4 minutes. If any big bubbles start ballooning up, reach in with a paring knife or fork and pop them. Bake for 7+ minutes (depending on oven temperature and crust thickness) or until the top is bubbly

Slide the peel under the pizza and lift to check the underside. It should be nicely brown toasted, perhaps with some darker "leopard spots"

Slide the peel under the pizza and remove pizza to a cutting board. Let it rest a couple minutes before slicing

!DEVOUR!