I think there are more serious pizza dough recipes out there, but I like this one for its simplicity and for its ease of use. Last Saturday I made this for dinner that night and we had a last minute change of plans. I stuck the dough in the fridge. On Sunday, I set it out about 1 hour before making pizzas, and it was just a-okay. I appreciate that in a dough. I'm experimenting a bit with adding some seasoning to the dough, to make it a little more tasty, but really, I'm just fine with its simplicity.
My basic pizza dough (Martha Stewart)
2 packets Active Dry Yeast
2 T sugar
1/4 cup olive oil
2 t course salt
4 cups all purpose flour (unbleached)
Pour 1/2 cup warm water in large bowl. Sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mix. Add flour and stir until sticky dough forms. Shape into a ball and lightly coat with oil (kind of coating the bowl as you go). Cover bowl with plastic wrap and set aside in a warm, draft free place, until dough has doubled, about 1 hour.
Turn out on lightly floured surface and gently knead 1 or 2 times.
Did you spy the spinach on my piece of the pizza? Yep, delicious. We used some sausage, peppers, onion, and - the key - mozzerella from the cheese section of the store (not the grated cheese section of the store.) I have future plans to try to make my own mozzerella, but that is a future project and one I can't pull out of my hat without some planning.
And someone, who happens to be a teensy picky, has asked for "that pizza you made that one time not too long ago that was white on top and that you made all yourself and not from a restaurant" no less than three times. Enough said.