I typically buy my dough from Trader Joe's but what to start doing it myself. There's a recipe in the article, but anyone else have a goto recipe they love?
Almost anything on serious eats by Kenji is good imo. There is a whole section on pizza but the above recipe is my favorite.
If you go down the rabbit hole, when making your dough try to source some double zero flour (00 flour) and experiment with "hydration" percentages which is the ratio of water and flour. These are the two ingredient factors I have found to have the most impact. The "recipes" are much easier than you think - it's mostly a waiting game
If you like your pizza, the next iteration would be to also make the dough yourself. Expect several iterations / attempts until you can make it well and reproducible, and get a good feel for how much you need.
The first few batches of pizza dough I made were not very good :-).
This recipe is worthy of your attention: https://www.wpr.org/recipe-overnight-straight-pizza-dough
Anything else will be affected by room temperature, humidity, oven performance, wind direction, campanilismo, etc.
Buy flour, yeast, salt, oil and experiment.
Perhaps start with the New York style
Which should really be called a Roman-style pizza tonde dough, which is the style that was predominantly adopted in NYC.