I've been working on this a bit on my travels, and I've gotten it into pretty good form these days (although it is still being refined).
Dough (from Ben, with minor variations, made the night before pizza day):
Based on:
http://www.varasanos.com/PizzaRecipe.htm
330g water
330g bread flour (with preference for King Arthur's)
10-15g salt (depending on preference, I'm moving down from 15g next time)
1 package of yeast
Mix, should be a little more consistent than pancake batter. Let set for 20m.
Slowly add in 180g of whole wheat flour, mixing it in.
Note from Ben on last part: This last part I do by feel mostly, I often go slightly over the 180g. The end product should be a dough that is sticky after flour is mixed in, but a workable dough ball after adding a bit of flour. You won't hurt anything badly if you add extra flour.
Line a bowl with just a touch of olive oil, cover with plastic wrap, put in the fridge and let rise overnight.
Sauce (this is how I make mine, typically, and the day of, allow for several hours (at least 2) of cook/prep time)
olive oil
1 medium/large onion (yellow or white) - cook until mostly translucent, then add
1 bulb of garlic, minced finely - cook both onion and garlic until well cooked
3-5 links of italian sausage (optional for the vegetarians), cook until done
2-4 fresh tomatoes, diced (cook for a little while to soften them up by themselves
1 large can of crushed/whole peeled/diced/whatever tomatoes (preferably no salt added)
1 normal can of tomato sauce (preferably no salt added)
Now, spice the hell out of it. Easy version is ~half a bottle of italian seasoning. My spicing is something like:
1 diced package of fresh basil
a lot of oregano
a good amount of black pepper, rosemary, thyme, and other italian spices
red pepper flakes (enough for some back heat)
a touch of sodium bicarbonate to get rid of some acid (I believe that is baking soda, but I always forget and have to look)
a little bit of brown sugar
Cook it down to a good consistency, then
salt to taste
add a little red wine for awesome color and taste profile
then let it cook that off briefly
Optionals that I like:
full package of spinach, if you want that in the sauce, added towards the end
pesto, for added green flavor awesomeness
Pizza Time:
Roll out your dough somewhat thinly and line a lightly oiled ~10-12" cast iron, up to the brim, cut off excess dough
put any toppings you like down, such as pepperoni, mushrooms, red onions, etc.
put your cheese down, with a focus on mozzarella, make this a very decent layer
add sauce in up to the brim
Cooking:
Pre-heat oven to 400 degrees
cook pizza for ~45 minutes, mostly just watching the nature of the dough on the sides and underneath
Removal:
remove from oven
transfer pizza from cast iron to cutting board/area
let sit for 5-10 minutes
cut into eights
enjoy!