good pizza dough recipe?

That's the one I found some time ago and keep using it. Pizza with tis recipe has been the best ever :)

http://www.happystove.com/recipe/123/How+to+make+P...

Basic Pizza Dough Recipe

Three more great dough recipes follow; use the same cooking directions as for the Basic Pizza Dough Recipe.

1 package active dry yeast (2 teaspoons)

1 cup warm water (105° to 115°, no more)

3 cups all-purpose or bread flour

1 tablespoon sugar

1 teaspoon salt

1 tablespoon extra-virgin olive oil, plus a little for coating

How to make pizza dough from scratch:

1. Dissolve the yeast in the warm water. Set aside and follow the instructions below for the method you choose.

By hand: In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes.

In a mixer: Using a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.

In a dough-capable food processor: Use a plastic blade, if possible. Place the flour, sugar and salt in the bowl of the food processor and mix briefly. Add the liquid ingredients slowly and process the mixture low and slow for about 2 or 3 minutes, just until the dough begins to form a ball. Remove and knead as above.

In a bread machine: Set the machine for "dough" and follow the manufacturer's instructions; pick up the pizza dough recipe directions where the bread maker leaves off.

Whichever method and pizza dough recipe you've chosen, your pizza dough should be a smooth, elastic ball.

2. Lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour. For better crust, punch down the dough, reshape into a ball and let it rise again. You can refrigerate or freeze the dough at this point.

3. Divide the dough into 4 equal portions, about 6 ounces each. Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form an 8-inch circle. (Let your guests prepare their own.) The outer edge of the circle should be a little thicker than the body, forming a rim. Add toppings.

4. Transfer to a pizza pan or pizza stone. Bake in a 500° pre-heated oven until the crust is golden brown and the cheese is melted, 10 to 13 minutes, or perhaps a little longer if your oven does not reach 500°.

PIZZA UNOS DEEP PAN CHICAGO STYLE PIZZA

Source: The Pizza Book: Everything There Is To Know About the World's Greatest Pie by Evelyne Slomon

Servings: 6

FOR THE CRUST:

1 cup warm tap water (110-115 degrees f)

1 pkg active dry yeast

3 1/2 cups flour, divided use

1/2 cup coarse ground cornmeal

1 tsp salt

1/4 cup vegetable oil

FOR THE FILLING:

1 lb sausage, removed from the casing and crumbled

1 lb mozzarella cheese, sliced

2 garlic cloves, minced

1 (28 oz) can whole tomatoes, drained and coarsely crushed

3 tsp dried oregano (or 5 fresh basil leaves, shredded

4 tbsp freshly grated parmesan

TO PREPARE THE CRUST:

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.

Punch dough down and knead it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

TO PREPARE THE FILLING:

While the dough is rising, prepare the filling ingredients. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat; set aside.

TO ASSEMBLE AND BAKE:

When the dough has finished its second rising, lay the mozzarella cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees.

Then lower the oven temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately

Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

2 teaspoons white sugar

Directions

1.In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3.Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

I assume other then pizza? There was an "Iron Chef America" episode where they used it. If you look it up you can figure the possibilities if your a novice. Pizza dough is very similar to bread. Fried pizza dough can work, Think of it as a thick breading.. Then you now can think of it as a kind of bread... Makes it easier for you to come up with your own idea with that thought..

Here's the one I use.

3 cups plain flour

1 teaspoon active dry yeast

1 teaspoon salt

2 teaspoons sugar

1 tablespoon oil (whichever takes your fancy)

1 cup water.

Combine all ingredients in a bowl and mix until liquid is absorbed. Tip out onto a CLEAN bench and knead for five minutes or until smooth and glossy looking. When you tip it out it will look very dry and crumbly- do NOT add more liquid because you will just turn it to glue!

Allow to rest in a warm draft free area for 30 minutes (optional, but does give a better result), then roll out to fit your pizza pan.

Will make two thin crust pizzas or one thick crust one. Enough to fill a family of four (or two very hungry adults!)

http://www.pizzarecipe.org.uk/