Moist is best
In my experience the most important thing when making dough from wheat flour is using enough water. Better that the dough is too wet than too dry. If it is so wet as to be unmanageable (i.e. too sticky) add a little extra flour. The more dough you make the better attuned you become to judging if the dough is moist enough. When finished the dough should be smooth, soft, pliable and ever so slightly moist.
Flour
There is a lot written about flour and when it is suitable for bread dough. An important attribute is the percentage of protein. It is the protein that when combined with water produces gluten. Gluten combined with yeast is what gives wheat based dough its pliability and structure. It is essential for the rising process. So called baker's flour contains a higher percentage of protein, hence produces more gluten. Some wheat varieties contain more protein than others and the variety of wheat grown varies from region to region around the world. The standard plain flour in an Australian supermarket contains 9-10% protein, which is good enough for pizza bases or making bread. Check it out on the side of the packet.
Ingredients per 30cm/12in pizza (400gm):
240gm plain flour (see flour discussion above)
160gm Warm water (see water discussion above.)
Quarter tsp salt
Quarter tsp dry yeast
These quantities are for a 30cm pizza base. The important thing here is the 3:2 ratio of flour to water. Smaller or bigger bases can be made by decreasing or increasing the quantities and maintaining the ratio of flour to water. For example, 300gms of dough is about right for a 22cm base, which is 180gms Flour:120gms Water.
Making
Mix the ingredients in a bowl until the desired consistency is achieved.
Remove from bowl and knead for a few minutes. With kneading the surface of the dough will become smoother and the dough more pliable.
Put the dough back in the bowl and cover with a tea towel or cling wrap. Leave in a warm spot for at least half an hour; longer, up to a couple of hours, if there is enough time.
The dough will rise or expand to up to twice its original size. This shows the yeast is working.
When risen divide the dough into the number of pizzas you want to make. Roll out each 'ball' ready to receive the topping. Top and cook.
Topping and cooking can be done immediately, but a more bread like base can be achieved by leaving the bases to rise. This can be anywhere up to an hour before cooking. Once again experiment and see what you like.
Have a go
None of this needs to be precise. If in the ball park it will still taste pretty good.