There are two separate directions you can go with your crust. One style of recipe uses sugar or honey in the recipe. The other style is for patient people who want excellent pizza.
High gluten flour, water, yeast, shortening, and during the final couple minutes of mixing with a dough hook, a little bit of oil. Sorry I don't have the exact amounts of ingredients; I do it all by eye. In fact, because of differences in the humidity, moisture content of your flour, etc., it's impossible to have an "exact" recipe anyway.
First mix your flour and shortening together for 5 or 10 minutes, until there are no little hunks of shortening. (Just use a dough hook on a mixer.) Yeast depends on the type; some types of yeast, you add directly to the dough; others you have to mix with water to activate. The latter is most common. Kind of follow the recommendation for the amount of flour that you're using. A little more or less isn't going to hurt much; it'll just affect times later. Don't add all the water you think you'll need at once. Maybe 90% of what you think you'll need. Allow it to mix with a dough hook for 5 or so minutes. Gradually add water, just a tiny bit at a time until the dough forms a "nipple" at the top while it's being mixed. Occasionally punch that nipple down into the dough to ensure good mixing. After a couple minutes of it mixing like that, the dough should appear slightly sticky to the sides of your mixing bowl at the very bottom. There should be no dry flour left. At some point or another while mixing, you might have to stop and scrape the sides of the bowl down to get the ring of moist flour out that's just above the dough ball and not getting mixed in. At this point, when you have a ball of dough with fairly even consistency and a nipple on the top, add in a few splashes of oil. As it mixes in, briefly (for a minute or so) it'll look like the ball is no longer going to hold together. But once mixed in, you'll be fine. Take your ball of dough out of the mixer and put it in some container that can easily hold double the size. (Or leave it in the mixer if you can do it in there.) Thoroughly rub the surface with oil, cover, and leave in a slightly warm area to rise. Rising will take from half an hour to an hour. At this point, form it into a dough ball by poking it into itself, almost like you're turning it inside out. This will knock it down quite a bit. Again, allow it to rise. This time, for 1 to 4 hours, depending on temperature, how much yeast you used, humidity, etc. It should be very easy to work with and capable of making a pretty thin crust. (26 years of experience making pizza dough for a major local restaurant that's very popular for pizza. It's all in the dough.)
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