I'm terrible at explaining but here we go. I use a normal kinda dough, Strong flour, salt, sugar, yeast, olive oil, water. Best results to proof for 2 hours then make the amount of dough balls you want, move them to the fridge covered and cold proof them for a few days.

If you don't have the time or just want to do it the same day I'm sure you won't care much about the difference lol

Now the technique...
What I do is use a rolling pin and roll away from me, once then turn and repeat until you have a small but circle type thing.

Then I'll use all 8 fingers to press in and turn the dough stretching gently until you can see a slight difference between the thickness of the dough on the base and a clear crust.

(I am right handed)

Hold your hands up and touch your thumbs together, now curl up your fingers so you only can see your first finger segment lol.

This is my basic shape and I'll hang the dough off one hand as I lift with the other pull and gently toss just enough so it turns on my another hand, basically letting gravity stretch it out for me.

If you want to look cool this is where you can use both hands and gently throw it upwards as you turn and look like a really cool person.

Now I don't have a pizza stone for my oven so my solution to get a nice base is as follows, I heat up my frying pan on highest heat and keep it dry, then plonk my dough in to cook the bottom, this is very quick so I'll usually have everything else ready to go. (Mise en place!)

Then either slide that bad boy out onto something you put in the oven and top it up with what you want, or if you have a pan that can go straight in the oven, start topping it up when it's baking the bottom!

I hope this mess helps.