You will find a lot of detail in the specific pizza recipes above.   Below are some tips and knowledge I have found useful when making pizza dough and stretching the dough into pizzas. 

Flour Choices for Pizza

• Make sure the flour you are using is fresh – not 2 years old sitting in the cabinet. The properties change over time, which will affect your dough. I try to use any flour I purchase within 3 months.  
• You can experiment with different types of flour when mixing your dough.  I find 00 flour is the easiest to stretch when making pizzas, but it can almost stretch too easily, making it hard to handle.  Bread Flour has more structure, so it is the easiest to handle without breaking, but I find it more difficult to stretch.  
• All Purpose Flour is fine to use, it falls somewhere between 00 and Bread Flour.  
• I find Bread Flour is helpful in getting a crispy crust that does not flop. 
• Substitute up to 30% of the flour with whole wheat flour for a healthier and more robust crust.  
  
  

Dough, Resting Time, Temperature, and Yeast

• You can make your dough in the morning and use it that night, but it will not be as good as a dough that has fermented and developed over several days.  I prefer 2-3 days of resting in the fridge. 
• Typically the longer your dough ferments, the less yeast you need in your dough recipe.  I would never use more than 1 teaspoon of active dry yeast for each 1000 grams of flour.  Typically I use around 1/2 teaspoon of active dry yeast per 1000 grams of flour. 
• If you rest your dough in a fridge, you can use more yeast than if you are resting your dough in a warm environment. 
• If you are using your dough the following day, you can leave your dough at room temperature, or place it in a slightly cooler space of your house, like your basement.
   

The Day you Make Pizzas

• Store your dough at room temperature starting in the morning.  Approximately 8 hours prior to baking pizzas.  This is assuming room temperature is 72°F.  If its a hot day, then cut this time in half to 4 hours.  
• Divide and ball your dough balls 2 hours prior to baking pizzas.  Check  your dough balls 30 minutes prior to baking pizzas.  If they have fallen into pancakes, then re-ball your dough at that 30 minute mark.  
• 10 minutes before you bake pizzas, stretch your dough balls into 8-9″ discs and let them rest, prior to your final stretch.  This will make the final stretch super easy.