I do have a favorite recipe, which I developed with help from people at the pizza making forum:

Lars Pizza

Ingredients

2 to 2-1/8 cups water
2 tsp malt powder (or 1 tsp sugar)
2 tbsp VWG (vital wheat gluten flour)*
1 cup semolina flour
1-1/2 tsp IDY (instant dry yeast)*
3 tbsp extra-virgin olive oil
3-1/2 cups bread flour**
1 tbsp salt

Directions

Pour 2 cups water into Kitchenaid mixing bowl, and add malt powder, VWG, and semolina flour. If you do not have VWG, it can be replaced with regular flour. Whisk together, and then add the IDY and olive oil. Add two cups of bread flour, and put the bowl on the mixer with the dough hook, and mix until blended. Then add the rest of the flour, one cup at a time, along with the salt. If the dough is too stiff, add the rest of the water. You may have to adjust the amount of bread flour to get a dough that is smooth and comes away from the bowl. The dough will be slightly sticky when finished. Complete the kneading by hand for a few turns, and place the dough in a bowl greased with a bit of olive oil, and allow to rise at room temperature for 1-1/2 hours. Divide the dough into thirds, and place in oiled plastic bags in the fridge overnight.

Remove dough from fridge and allow it to rest at room temperature for one hour before handling. Stretch the dough into a 12-13" circle and bake on a pizza stone or pizza screen at 500° for 8-10 minutes, or until done. If your oven will reach a higher temperature, that would be preferable and will reduce baking time. If your oven will only reach 400°, you may want to melt a layer of cheese on the crust before adding other toppings.

*Note: both VWG and IDY should be stored in the refrigerator, and the yeast can be frozen to make it last longer.

**Can substitute 1/2 cup potato flour for part of the bread flour.

Flour to water ratio should be 2.3/1, approximately, but can go as high as 2.8/1 or as low as 2/1.

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This dough is chewier than most because of the semolina flour, and I like the texture that it gives.

Lars

My latest favorite pizza dough is this one posted by Becky on the Recipe Exchange. I've made it twice now and love the results.

Artisanal Pizza Dough

3 cups bread or all purpose flour
1/2 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 1/4 cups 2% low-fat milk
2 tablespoons olive oil -- plus more for bowl

Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay.

Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough.

When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using.

Makes two 12"-14" pizza crusts

Source:
""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer

I wish I had a Kitchen Aid mixer or any mixer worth its salt for that matter but here's my pizza dough recipe. This will make a thick crust pizza.

1 cup warm water
1 envelope dry yeast
1 tsp. baking soda
1 tsp. salt
1 pinch of sugar
½ cup of corn meal
1 tbs. olive oil
1 cup and 2 cups of flour

In the water whisk together yeast, baking soda, salt, sugar, corn meal, olive oil, and one cup of flour until all ingredients are fully blended and you have a consistent slurry. Set aside for five minutes. Add the remaining 2 cups of flour and stir until you have a thoroughly mixed very stiff dough. I use my hands since the dough will become so stiff it is impossible to stir. Cover with towel and let the dough rise for a couple hours.

Here is a link that might be useful: traveling and cooking with grandpa

Here's one that sounds good but doesn't 2T of yeast and 1/4C olive oil seem like a lot for 3 1/2 C flour??? This is why I get dizzy...........
3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

jackie

Jackie: You can prebake the dough in Pans and freeze for later.

That's what I did in the Pizzeria.
Sicilian Pizza Dough had to be prebaked,Because of it's thickness.

Here is a " How To " It sounds like a lot to do but
it only takes about 8 minutes to mix in the KA Mixer.

An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.

Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.

When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping.

A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.

I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking
too fast

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
½ cup of Whole wheat flour or up to 1 cup

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.
When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about ½" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

Jackie I have made all kinds of pizza dough but I really can't say which one is my favorite. HA!

I do know that the next pizza I make I am going to try the one from here. I haven't looked at her entire site but two of the pizzas that she made looked really good and I need to give it a try.

Here is a link that might be useful: Dragons Kitchen