I've tried many different pizza dough recipe's and none of them give me a dough ball that I can toss and stretch like what you can buy in the store (or what I was used to when I worked at Papa Gino's). I like my pizza dough thin, but not crunchy.
This dough takes some prep, but has some real promise. I've only made it once and used 1/2 wheat flour - but I think that made the dough just a little too tough.
The directions call for a pizza stone - but you can use a pizza pan too.
For the sauce - I love the simple and tasty sauce of recipe #1005 !
Watch the cooking time - 20 minutes might be too much !!!