

That looks like a Grandma pie to me. My preferred dough for that is [Brian Lagerstrom’s](1 Hour Grandma Pizza - Brian Lagerstrom https://share.google/hm6TsquKz8AqoPdFu)
BUT. [Alton Brown’s ](The Final Pizza Dough Recipe | Alton Brown https://share.google/ed3sStcSaALk5DKfa) final dough is a good all purpose pizza dough.
For both of these, I substitute roughly 10% by weight with whole wheat flour. So for Alton’s I do roughly 630 grams bread flour and 60 grams whole wheat. This ends up requiring a bit more kneading to get the windowpane but I find the crust develops a deeper flavor. Worth it especially if you have a mixer.
I use cento san marzano tomatoes just crushed for my sauce, sometimes I mix in a bit of garlic and basil and olive oil but I tend to prefer the raw sauce.
I do a 50/50 blend of whole milk and part skim mozz and a bit of Parmesan for the cheese. If you can get brick cheese (fairly specific to the upper north east of the American Midwest) it’s better on Grandma pies.






This is singularly some of the worst advice I’ve ever seen.