Pizza

Many may disagree, but to make things as easy as possible I'd use strong white bread flour over 00 if you're not used to making dough. The extra protein makes it easier to mix and develop to the point that it won't be sticky, which will make loading pizzas into the oven less stressful. Buy the best quality flour you can get, it's a pointless thing to skimp on. It seems like a redundant point to make, but many of my friends who were getting into baking didn't realise there was a very noticeable difference in outcome based on the flour. I would also buy the yeast in the sachets, because it guarantees that it hasn't gone dead because of moisture incursion. Because you'll only need a fraction of the packet, I hang onto it until the morning to double check that the dough has risen sufficiently - worse comes to worst you can always add a touch more if it's really doing nothing, but I've never actually needed to.

Apologies if this is all far too basic advice, but doesn't hurt to have these bases covered.

If I'm making a dough, I generally go:
1kg flour,
10-15g Diastatic malt if you have it.
650g tepid water
25-30g salt
1/4 teaspoon yeast.

Combine flour and water (but save a tiny bit of water to mix yeast into) and mix until shaggy, cover and leave for 30-45 mins. In a cup or ramekin, chuck in the yeast and the little bit of saved water and mix into a paste.
Take yeast mixture and combine it into the dough, then add the salt - sprinkle over and then mix and knead until the dough starts to get a bit of a shine/comes tight. Transfer dough into an oiled bowl and cover. If the dough seems sloppy, do a stretch and fold every 15 mins for the next hour or two until it has nice tension and isn't sticky.

Leave covered overnight on the counter. You're looking for the dough to double in size. In the morning empty the dough onto a lightly floured counter top, and divide and roll into 200-250g dough balls. Put the balls on a lightly floured tray and cover, and then put them in the fridge. Take them out about an hour before using.

Using bread flour has the advantage that it is a lot more forgiving with the timings and will retain more structure compared with a fancy 00 pizzeria flour like Caputo blue.