How do I make restaurant quality pizza? [closed]

I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy pizza bases with those bubbly bits.

Measurements for flour and water always go out the window when my hands are sticky so that might be one issue. A friends advice was to add a tablespoon of semolina to the flour to add texture.

It's safe to assume that the measurements I'm using are probably wrong so I won't list them.

• I mix the flour, water, salt, olive oil and yeast together.
• Add more water or flour depending on stickiness.
• Fold and knead it for around 10 minutes.

Once I'm happy it's well kneaded and there's no pockets of dry flour I put it in a bowl and put a damp cloth over the top. I leave it in a warm place like an airing cupboard to rise for 3-4 hours.

Normally the dough rises a lot, maybe too much? I roll the dough as thin as possible. I've sometimes tried pre-baking the bases for 5 minutes before putting the sauce and toppings on. This helps getting them a bit crisper.

I've also tried roasting vegetables before putting them on top since I fear they make the dough soggy if added when raw.

Will using a pizza stone make a huge difference?

Please give me details of your method, the ingredients, measurements and equipment you use