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I got into homemade pizza a year or so ago. I have done a side by side with Jim Lahey from Co recipe, and I found this one to be way more flavorful (actually 6 of us tried it and we all agreed this was better). Anyway here it is and I'll add some notes at the end. 5 1/4 cups (24 ounces by weight) unbleached bread flour 2 teaspoons (0.5 oz.) kosher salt 1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water) 2 tablespoons (1 oz.) olive oil 2 1/4 cups (17 oz.) room temperature water You can mix this by hand with a big spoon or in an electric mixer using the paddle (not the dough hook). Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball. Let the dough rest for five minutes, then mix again for one minute to make a smooth, very tacky ball of dough. Transfer the dough to a lightly oiled work surface, rub a little oil on your hands, and fold the dough into a smooth ball. Let it rest on the work surface for 5 minutes and then stretch and fold the dough into a tight ball. Repeat this again, two more times, at 5 minute intervals. Place the dough in a lightly oiled bowl, cover with plastic wrap, and immediately place in the refrigerator. The dough can be used anywhere from 6 hours to three days after it goes in the fridge. When ready to make the pizzas, pull the dough from the refrigerator two hours prior to when you plan to bake. Divide the dough into five 8-ounce pieces (if there is any extra dough divide it evenly among the dough balls). With either oil or flour on your hands, form each piece into a tight dough ball and place on a lightly oiled pan. Mist the dough balls with spray oil and cover loosely with plastic wrap or place the pan inside a large plastic bag. Give the dough at least 90 minutes before making the pizzas. If using a pizza stone in your home oven, preheat the oven to the highest setting one hour before you plan to make the pizzas. If you do not have a baking stone you can bake the pizzas on a sheet pan. Top with your favorite toppings--this dough can be stretched thin (12-13 inches) for Roman-style pizzas, or 10-11-inches for Naples-style. Also: I run my oven as hot as it will go, mine will do 550 and if you have a convection setting USE IT, most will hit 500... If you bu a pizza stone try to get a bigger rectangle one, as thick as you can find, this allows for more stored heat. Also you will need to preheat your oven for a long time (at least an hour after it has come to temp, this will let the stone soak up the heat for a crisper crust). Some people use corn meal underneath the dough, I do not as it burns easier than flour. You dont need a peel, you can use an inverted cookie tray, just toss some flour on and slid it on the stone. Notes on the dough: I have found using slightly warm water makes for the best result, around 90F not much hotter than that. It seems to let the dough rise a little longer the the fridge, I always make the dough the day before, I aim for at least 18 hours in the fridge. Once you pull the dough and form it into balls the longer you can let the dough sit out before you use it the better. The last time we made it, it had sat for several hours under a slightly damp towel, the dough was like air. Don't over work it, use a bowl of flour and set the ball in, flip it, move it to the peel and press gently to flatten. GENTLY work it in to a larger disk. If you have large air pockets you can pop some of them, but DO NOT flatten the dough out, little lumps and bubble and up being pockets of awesome. It might take a couple of tries to get the dough right but keep at it. On your first time out this will be better than 99% of pizzas in Nebraska, a few times in (and using better toppings) it will be among the best you've ever had. Here is one I made a few months ago, lately we have been to busy eating to take pictures.. This might seem like a ton of work, but in the end it really isn't. The dough does it thing, for the most part, while you are sleeping. As for toppings, you can go from canned sauce and Hormel pepperoni to all out gourmet toppings and homemade sauce. I'm in the middle, I make my own sauce, and use modestly priced toppings. I get Johnsonvile spicy Italian sausage, cut off the casing and cook that. All of this is down to you and what you like. Google pizza toppings and you can find tons of ideas. Here is a link for the dough and more ideas... This site has a ton of info.. http://www.fornobrav...itan-style.html Here is a link for sauce and some other ideas... I tried his dough as well and did not like it, way to tough... http://foodwishes.bl...rch/label/Pizza Good luck and if I missed anything let me know, and I will try to help...