Ann, here is the one I used: REC: Pizza Dough
Pizza Dough from the Earthbound Cookbook
2 pkg active dry yeast (1/4 oz each)
2 T sugar
3 T olive oil plus more for oiling the bowl
3 1/2 C unbleached flour, plus more for dusting
1/2 C White Bread flour or more as needed
1 T coarse salt
1. Place the yeast and sugar in a small bowl. Add 1 1/2 C of lukewarm water (105°-115°F on an instant read thermometer) and whisk to blend. Let the yeast mixture sit until it begins to foam, about 5 minutes. Add the olive oil to the yeast mixture and stir to combine.
2. Place the flours and salt in the bowl of a heavy duty stand mixer fitted with a hook attachment. Add the yeast mixture and mix on low speed until the dough is smooth, elastic and only slightly sticky, 10-15 minutes. If the dough seems too sticky, add 2T bread flour and mix 2 minutes longer.
3. Transfer the dough to a large, lightly oiled bowl. Turn the dough over in the bowl so that it is lightly coated in oil. Cover the bowl with a clean, damp dish towel or with plastic wrap. Let sit in a warm (90°-110°F), draft free spot until it has doubled in size, 1 1/2 - 2 hours.
4. Punch down the dough. If you want to make 10-12" pizzas, divide the dough into 4 equal pizzas. For smaller pizzas, divide the dough into 8 equal pieces. Keep the pieces you're not working with covered with the damp towel.
5. Form a piece of dough into a ball. Flour your hands, then pull the opposite edges of a piece of dough toward the center and pinch them together to form a seal. Working around the circumference continue pulling and pinching the dough until a smooth, tight ball forms. Repeat with the remaining pieces of dough. The dough is now ready to be used to make a pizza. Or wrap the balls of dough individually in plastic wrap. They can be refrigerated for up to 24 hours or frozen for up to 2 months. Let the dough thaw in the fridge overnight before using.
Preheat oven and pizza stone to 500°F for 30 minutes.
Lightly flour the work surface and rolling pin. Generously dust pizza paddle with cornmeal.
Shape dough by patting it into a flat, round disk, then roll it out on a work surface in to a circle, 1/4 to 1/8" thick. Transfer to prepared pizza paddle.
Dress pizza with toppings.
Slide onto pizza stone. Bake until crust is golden brown on the bottom and the toppings are sizzling hot, 5-10 minutes.
Notes: I can't for the life of me remember adding the olive oil to the dough??
I divided the dough into 3's. This makes a nice sized thin and crispy pizza for 2 hungry people for dinner!
There have also been other T&T pizza doughs posted, here are two that I have in my to try pile.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=73540
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=86929
