The only store bought dough I ever tried was Trader Joe's. It's OK but not great. I always make my own. It's easy enough to do. I started out in high school making my own pizzas with the Chef Boyardee in a box mix and really learned working for Chuck Martin's Pizza in Speedway, IN working all day long to get ready for a 5 PM opening take out only.
I have a very simple Neapolitan recipe that Punch Pizzeria in the Twin Cities claims to use for their wood-fired VPN certified pizzas. It has been my mainstay.
Their dough recipe:
500 gr flour, Caputo 00 is best but unbleached all-purpose or bread flour will do
325 gr filtered water to give 65% hydration
5 gr salt
1.5 gr dry active yeast (that's also known as bread machine or instant)
That recipe will make two 14" pizzas which are about the largest you can put on a wood peel or as many as four small 10-11" size personal pizzas. The Caputo 00 flour is hard to come by and is usually not sold in stores other than specialty Italian. I found but one source in the Twin Cities in Northeast Minneapolis (Delmonico's Italian Foods). That is a flour required for Neapolitan VPN certification and high temperature wood-fired baking. The all-purpose or bread flour works fine for lower heat. Either one works. The prep is more important for successful pizza dough. Adding a tablespoon of extra virgin olive oil helps with the low heat pizzas.
I've learned to measure everything in grams instead of going by volume because the hydration ratio is important to get consistent results because volume can vary with temperature, humidity and how accurately you can measure and pack flour.
I bake directly on a pizza stone with as high heat as I can achieve. Supposedly 550 in my electric oven and 660 in my new table top Breville Pizza Maker. Wood-fired should shoot for 800. I've also baked on pans (no longer) and on pizza screens. I prefer that initial crust spring from the high stone heat and the subtle charring of the crust baking directly on a stone. Of course there is an added art (experience) of handling a wood peel, prepping the pizza and sliding it off the peel onto a stone. It is not easy especially for the large pizzas.
The ferment is important. Usually an initial rise taking about 1-1/2 hours is best. You can ferment overnight in a refrigerator as well. It is best to make your crust at room temperature. In checking with the experts there is no harm in freezing dough. You just have to prep properly after removing it from the freezer like overnight in the refrigerator and then an hour or two in room temperature. In fact I am thinking about making up several dough balls and freezing them in advance to shorten my prep time on those spur of the moment days.
I just added to my pizza ramblings, growth and experience in this 7 year old thread this morning. Another Saturday, Another Pizza