I make a great dough:
3 cups ap flour unbleached
1/2 cup semolina flour
1/2 to 1 tsp kosher salt
buzz this in a food processor really good
dissolve 1 Tb yeast in 11/4 cup warm H20
pour into flour mix and process until it just start to mass
check consistancy, I usually need more H20, I like my dough soft, pluse a few more times turn out and knead, it will always have a very slight stickiness,
Let rise on counter then put into a greased bag and let rise in refer, I have used this up to four days later (just keep punching it down, it gets more flavor) and it makes a great chewy pizza.
A great combo: extrta virgin olive oil, goat cheese, dried calamarina (SP?) figs, carmelized onions, and prociutto , parbake with the crust just brushed with the xv oil then take out and smear with goat and add other ingredients. PUT BACK IN JUST UNTIL IT MELTS A BIT A FRIZZLES THE PROCIUTTO.