Chad Robertson's Tartine Pizza dough recipe as published in NY Times Cooking. Makes 8 311g dough balls. Very good and easy to do. I find I get a nice blistery crust, good raise, and it holds up well to toppings. I use an Ooni 2 pizza oven which works well and will cook the pizza in a couple minutes, but I've included traditional oven times. Also of note, because the recipe makes 8 pizzas, I end up freezing the unused dough balls after they're risen/proofed enough. When I'm ready to use them I just put them in the refrigerator in the morning, and they're usually good to go by the evening.
Note, most baking recipes are by weight (i.e. 300g of flour instead of 1 cup). I think he wrote the recipe with these measurements for the magazine. I haven't done the weight conversions with each ingredient, but I did weigh the final dough mass and it weighed just shy of 2500g.
If you like it, I would recommend any of Chad Robertson's books. —brett