asked about pizza dough the other day. This
is my go-to recipe right now - it's got a good flavor and a good texture. I usually multiply the recipe by 1.5, which makes a medium thick dough for our big round pan, or made 6 medium thick 6 inch crusts the other week. It really does rise in only an hour or two, making weeknight pizza a real possibility depending on how late you like to eat, and it also keeps well in the fridge overnight (bring it out and let it warm up before using).