Shadowmite's Commercial Quality Pizza Dough:

Flour Mix:

First you need to fill some container with the flour pre-mix, or you can simply figure out the amounts to get about the same results for a single quantity...

Use 75% White flour (all purpose or bread flour)
Use 25% Wheat flour 

Pizza Mix:

2 1/4 cup flour mix + 1 tablespoon (you might need to use 1 or 2 tablespoons more if the dough is sticky while kneeding)
1 1/4 teaspoon salt (to taste, decrease or increase if you wish... This is pretty perfect)
2 tablespoons Goya olive oil or other top 5 rated olive oils...
1 tablespoon sugar

Yeast Mix:

1 1/2 teaspoons yeast (this is less than comes in a packet at the store, DO NOT USE A FULL PACKET!)
1 tablespoon sugar
3/4 cup warm water

Procedure:

Mix up the pizza mix in one bowl, and the yeast mix in another. After waiting a few minutes the yeast mix should be foaming a bit, this means it's alive and ready to go. If it doesn't foam, throw away and do it over!

Mix the yeast mix into the pizza mix, and stir until it becomes fairly dry (no liquid remaining). At this point switch to using your hands to kneed the dough the rest of the way. Making sure to mix in everything that was in the bowl... You should kneed the dough for a total of about 10 minutes, at which point it should have a very smooth texture. At this point you must decide how many pizzas or what type of crust you want. If you leave it whole it will make a 16" regular hand tossed pie. If you cut it in half, you'll get two 14" thin crust pies (excellent!). You can also make a pan crust from this, for that, skip down to below at the "Pan Instructions" paragraph.

Now, coat the doughball(s) in a small amount of olive oil. This soaks into the dough and give it the correct aroma as well as making it not stick later.

Let the dough rise for 1 hour in a warm place, covered.

Once the hour has passed you should use the dough right away to make excellent pizza, or you can refridgerate it for up to 48 hours. The catch being, if you cool it, when you want to use it you MUST let it sit out at least 1.5 hours before using it... It needs to be room temperature to come out properly.

Now then, you are ready to cook it... Start off by heating your oven and pizza stone (you really need one, they are cheap ~$6). Then you can use corn flour on your doughballs or not. Follow the videos I have prepared to explain the rest!

Enjoy!

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Pan Instructions:
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So you want to make a pan dough crust instead, this will require some type of deep dish pan. You will use the entire dough ball made for a single 14/16" pan crust. First off you want to heavily oil the cooking pan, say 6-7 tablespoons of any cooking oil. Then you want to push out your dough ball into this cooking pan until it covers the bottom completely and evenly. Once this is done, let it sit for about 1 to 1.5 hours to rise. 

One risen place right into the oven, say about 400 degrees for 12 minutes or so. This is a precook to get the pan crust ready for the pizza toppings. 

Now once done, take the pan out of the oven and flip the crust over (again add 2-3 tablespoons oil if needed into the pan for the final bake). Prepare your pizza on the precooked crust and bake again to perfection!