OK. So I hunted down some Italian "OO" flour at my local pasta shop. "OO" simply means it is the finest grind. The protein content and elasticity of the gluten depends on what kind of wheat is used. USA all-purpose flour or white whole-wheat flour works fine, but I wanted to try this fancy stuff. It really was fun (I know we are supposed to go for whole grains whenever we can, but, hey, this is pizza and I will eat quinoa, barley, farro, brown rice and millet another day). Try this recipe modified a bit from the Williams Sonoma catalog.
Servings: 5 12-inch pizza crusts
Major life-changing tip: Make up a full recipe of pizza dough. Divide it into 5 lumps, about 8 ounces each. Set aside the number you want to use that day. Lightly flour the others and wrap them individually in plastic wrap. Put them in a freezer bag and freeze (even before the first rise). Some day in the next month or two when your thoughts turn to a wild mushroom pizza or a pizza Margherita for dinner but you are going to work that day, just put a frozen dough ball into your refrigerator. Leave it in the plastic wrap. Like magic, it will thaw, rise slowly, puffing against the wrap and be ready for the final rise when you come home in the evening. Take it out of the refrigerator when you get home, do whatever you do, preheat your pizza stone at 450 F, make your toppings, roll out the crust and that's it. I used to freeze it after the first rise. This way seems to work better. Also, I used to let it thaw unwrapped in a bowl at room temp, but the dough got a skin on it.
Note: Each serving calculated using half of 12-inch pizza crust.