I prefer thicker dough for my pizza. Those ultra-thin doughs just feel like a cheat. 550 flour, half cube yeast, a tiny spoon salt and sugar, 150ml milk fille

I prefer thicker dough for my pizza. Those ultra-thin doughs just feel like a cheat. 550 flour, half cube yeast, a tiny spoon salt and sugar, 150ml milk filled up by water to ~275ml fluid. 5 spoons oil. Knead the dough and add the fluid. When it's nice textured leave it for the rest of the day or at least a few hours. You get a dough you can load full with whatever you want and you'll have enough food for a few days.