I've found the easiest and best recipe for dough here: https://www.thursdaynightpizza.com/neap ... zza-dough/
I double the ingredients and use half 00 flour (Caputo or the PC brand), half standard white flour. Use the method in the recipe that calls for a 24 hour room temperature ferment, then shape into balls around 270 grams and cold ferment for a minimum 24 hours, up to 72 hours, depending on when you want to make your pizza.
For actual baking - use manual mode, crank the bottom and top to max temp, wait another ten minutes after it says it's at temp - then the oven is ready. Get a perforated pizza peel with minimal rice or 00 flour dusting (don't use semolina - it burns under the dough and tastes awful), or do what I do and use a good quality (Costco) parchment paper: trim the edges of the paper around the dough and slide it in under it. The parchment paper will brown and char a bit, but it doesn't leave any taste in the crust and makes for a flawless launch and removal every time, and doesn't stick to the crust.