After a long search for New York style pizza outside the East Coast, we tried store bought fresh dough, but it still didn’t work for us. We finally found a recipe that works every time and is not complicated. I use this dough for all our pizzas and calzones- it will stay fresh in the refrigerator for a couple days if necessary.
Inspired by Chef Rider’s Quick and Easy Pizza Crust recipe in Allrecipes.
https://www.allrecipes.com/recipe/20171/quick-and-easy-pizza-crust/?recipeType=Recipe&servings=8 
We use this dough for all our pizzas and calzones, and it stays fresh in the refrigerator for a couple days if necessary.
Ingredients
1 package (0.25 oz or 2 ¼ grams) active dry yeast
1 tsp granulated sugar
1 cup of warm water (110 to 115 °F)
2 ½ cups bread flour or 00 flour
2 tbsp olive oil
1 tsp salt
- Mix yeast, sugar and water into a stand mixer bowl and let stand for 10 minutes until creamy, to proof.
- Add flour, salt, and oil. Beat with a dough hook until smooth.
- Formed into a ball and put into an oiled bowl to rest for one hour.
- Turn out dough onto a lightly floured surface and divide dough into 2 balls for pizza or 6 balls for calzones, yielding approximately 24 oz. dough.
- Store unused dough balls in a plastic bag with olive oil drizzled in, in the refrigerator or freezer until use.
Good to know.