We make a dough by starting with a sponge:
1/4 cup water 70-90F
1/4 cup rye flour
2 tsp SAF instant yeast
then later add
300g winter red & soft wheat berries (1:1), freshly ground, bran sieved out
1 TB milk
2 TB olive oil (dough varies as one varies this)
1/2 tsp salt
5/8 cup water 70-90F
adding white flour as kneaded, roll onto parchment paper for 2nd rise
Meanwhile, we save our tomato crop by skinning, lightly salting, partially dehydrating till "gooshy", vacuum-packing and freezing; this gets us through the year. The cooks I admire such as Tom Colicchio all have precious versions of such a tomato conserve (my wife calls Thomas Keller my "zombie master") but this is far easier, and works 20 lbs at a time.
We make a sauce from
1/2 cup "gooshy" tomatoes, minced
3 TB olive oil
1 TB rinsed salt-preserved capers (Aeolian or Pantelleria)
minced olives, anchovies
and smear this on the uncooked pizza dough before modestly dressing with cheese and an ingredient such as zucchini from the garden. The cheese is usually either stracchino, crescenza, teleme, or some local California variant, and grated pecorino romano.
We'd consider partly baking the crust first, but with a light topping I can't imagine it mattering, and the complexity would interfere with our wine drinking. I like to bring out both pies, ready to bake, and relax.
The pizza of my dreams is from Sicilian islands, but the above is how our ingredients and equipment work best together.