If you like a thick crust, I use a modification of my basic bread recipe. I don't generally measure, but here goes:
2 TBSP olive oil
2 tsp salt
1 cup warm water
2 1/2 tsp dry yeast
2 1/2 to 3 cups flour
I don't even knead this dough, it makes a kind of rustic pizza crust. Just mix it up well, let raise for an hour or so. The dough should be sticky, not smooth like a well kneaded dough. Lightly flour the dough and stretch onto an oiled pizza pan [with a little more flour and some light kneading you can use it with a paddle and stone]. Let it rest a few minutes and keep stretching till it is the diameter and thickness you want. Top it and bake at 375-400 for about 20 minutes.
You can vary the texture and flavor by combining different flours including but not limited to whole wheat, semolina, bread flour, AP, etc. You can use flavored oils or adding herbs or parmesean to the dough.
And yes, you could leave the oil out, but I like a more bread like texture.
I say, play with a recipe until you have developed a crust that you like.
Here's the recipe I use for pizza dough and baguette dough. I modified a recipe I had when one of my culinary instructors, the late Catherine Brandel, informed me that it wasn't wet enough, pizza and baguette dough should be fairly wet and have a good gluten structure.Sometimes I like to do a long rise in the fridge, it seems to develop a better flavor. Here's the recipe:
Pizza & Baguette Dough
Recipe By : John Paul Khoury,CCC
Serving Size : 1 Preparation Time :1:00
Categories : Appareil
In mixer dissolve sugar and yeast in warm water, add flour and mix on
#2 speed (5min) until mass forms into a loose shiny ball that is still fairly sticky. Transfer to an oiled bowl, cover and keep in a warm place to rise and double in mass. Fold down and let rise again by about 3/4.(or let rise overnight in refrigerator)
Wet hands to work soft dough. Bench into baguettes or work into
pizza pan or on board, add toppings. Bake in a hot oven until brown
and crusty. If making baguettes spray oven with water while baking