I don't know how much water is enough for a pizza dough.I usually make 500g flour but I don't know when I have to stop adding water.so,how much water does 500g of flour usually need? Any help!

I'm planning to make pizza ,but I want a pizza dough delicious recipe.I want the best recipe.Any help??

Google is your friend. Why not check it ?

Enough but not too much.

Meaning there isn't a finite amount that is right in all cases. Sometimes its more, sometimes its less due to all the variables.

You need warm water to activate the yeast (1 c. warm water per each package of dry yeast). If you use premade, refrigerated dough, you won't need any water.