Scroll down right here & you'll see a pizza dough recipe that's getting raves.

I found this online googling. You can add cheese to it. I'd add some parmesan to the cream cheese mixture and sprinkle the top with mozzarella. Appetizer pizza 1 can 7.5 oz buttermilk biscuits 1 Onion; cut in rings 1 c Zucchini; chopped 4 oz Mushrooms, can; drained 2 tb Margarine 8 oz Cream cheese; softened 1/4 c Milk 1 Egg; beaten 1/4 ts Salt Separate each biscuit into two layers. Place on bottom and sides of greased 12-inch pizza pan, pressing together to form crust. Saute onions, zucchini and mushrooms in margarine. Combine cream cheese, milk, egg and salt, mixing until well blended. Stir in vegetables; pour over crust. Bake at 400 F., 20 to 25 minutes or until crust is golden brown. Serve warm. Source: Philadelphia Brand Cream Cheese Cookbook

My boyfriend is originally from Philly and is incredibly picky about pizza (thin crust only, for example, among other rules). I set my sights on a project of learning to make a pizza at home that he might favour and after some practice and documenting, this is how I make mine (and when I haven't made something in advance and he wants pizza at the last minute, Trader Joe's pizza dough is pretty darned good). Apologies for the overly thoroughness, it's how I got it all down for my records after a few attempts. 5 1/2 teaspoons sugar 2 teaspoons kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour 1 teaspoon instant yeast 2 teaspoons olive oil olive oil, for pizza crust flour or cornmeal, for dusting the pizza peel (I used whole wheat flour and found it to be my new favourite(also I do not have a peel and simply use a flat cookie sheet) -Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Spray your hook attachment with cooking spray and swap it out with the paddle. -Knead dough for 15 minutes on medium speed. -After 15 minutes, tear off a small piece of dough and flatten into a disc. Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough. If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes. -Form the dough into a smooth ball on the countertop, sealing it unto itself. Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat. Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours. -Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°. -Split the dough into 2 equal pieces using a knife or dough scraper. Flatten each piece into a disc onto the countertop and then fold each piece into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball. -Cover with a tea towel and let rest for 30 minutes. If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag. Seal and refrigerate for up to 6 days. -Sprinkle flour or cornmeal onto peel and place dough onto the peel. Using your hands, form a lip around the edges of the pizza. -Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin! -Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture. -To dress the pizza, brush the rim of the pizza with olive oil. Spread the pizza sauce evenly over the pizza. Sprinkle the herbs onto the sauce and then any toppings you might want. Top with cheese. -Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing. Rest finished pizza for 3 minutes before cutting.

I've been making soft deep pizza dough using some 'Herman' starter. http://www.cdkitchen.com/recipes/recs/388/HermanStarter14095.shtml I mix the pizza dough in my bread machine dough setting- start out with it on moist side and add remaining flour as needed for a soft but not sticky dough. 1 cup of the herman starter 1 cup of warmed water 2-3 Tbsp of olive oil about 3 cups flour - add 2 cups to start then add more as needed when mixing has started 1 pkg quick yeast tsp salt or as you like 2 tsp sugar or as you like onion or garlic powder if you like(for a flavored crust) turn on dough cycle adding more flour as needed for the dough to form a soft but no sticky ball and then let machine finish the cycle. gently remove risen dough from bread machine pan I lightly flour the pizza pan and put it on that- don't smash it, let sit a bit, then start to shape as a thick crust or place into a deep pan for very deep dish pizza. you want to keep those air bubbles be gentle. After it's shaped set aside while you finish preparing any toppings. a light coating of any sauce- tomato sauce or alfredo sauce with chicken, turkey, beef, canadian bacon , pepperoni anything you like. if toppings will be heavy precook the crust a bit before adding toppings. bake at approx 425* on next to lowest oven rack setting- till a golden brown and cheese is melted. let sit a short time to cool a bit before cutting or cheese will run all over. This is a loose recipe- I kind of made it up myself- but if you make bread very often you can do it. http://www.bettycrocker.com/ there is a deep dish recipe at betty crocker but the site is down so I couldn't searchit for you. Here is a link that might be useful: cd kitchen