Pizza dough, pizza ghen
Hey Slinky, that's just the way I made it for years, following what Grandma taught me. She didn't measure anything. Lately though, I've made the dough in a food processor, works great, and is less sloppy. Always use a cookie sheet too, making Sicilian-type pie. Like watching the pizza guy spinning it in the air, wondering how to do that, but never tried. I think I heard it was a different type of dough.
My Mom makes the pizza ghen using Grandma's recipe, it has all that and hunks of prosciutto, pepperoni, and is baked in more of a souffle or Corning Ware.