For the crust, I use 3 cups of King Arthur bread flour and 1/2 cup of smelly Lena flour (semolina), 1 cup warmish water, 1/4 cup of EVOO, 2 tablespoons of honey, 1/4 teaspoon of salt and 2 tablespoons of yeast (yes, I know that sounds like a lot). This goes into the bread maker on the dough setting. Add water or flour to get the correct consistency. Knock it down at least twice.
This makes two crusts, I freeze one for next time.
ps When preheating the stone to 410 deg. F, don’t assume that the stone is heated completely as soon as the oven signals that the oven is up to temp. Allow another 15 minutes at least to insure that the stone is hot.