Mainly as a vehicle for me to post the best pizza recipe I've ever come across, but as we've already got some pizza stuff kicking around, why not a thread?
indi's beer pizza dough
So, the recipe. This comes courtesy the excellent Cook's Country (if you're in the US, their magazine is top-notch; highly recommend getting a subscription). The crust is simply amazing: crispy all the way through, with fantastic texture. The dough uses relatively little flour, and it's not difficult at all to make if you have the two-and-a-half or three hours necessary to get through the prep and risings. You don't need a pizza stone or any fancy shit; just a standard rimmed baking sheet.
3 T olive oil
3/4 c warm water (I think 110 F / 43 C is generally a good temp target for making dough, but if you haven't got a thermometer, try and match the temp on the inside of your wrist)
1 1/2 c bread flour (yeah, bread flour, the heavy stuff)
2 1/4 t instant / rapid-rise yeast (this is equivalent to a single packet if you have 'em)
1 t sugar
3/4 t salt
1 28oz can diced tomatoes (or two 400g cans, which is about the same)
1 T olive oil
2 cloves garlic, minced
1 t dried oregano
1/8 t salt
8 oz mozzarella cheese, shredded (~2 c)
1/4 c grated Parmesan (get it fresh and do your own grating)
2 T fresh basil, chopped
So, the dough. Coat a rimmed baking sheet with 2T of the olive oil (don't skimp on this or the dough will stick later). Combine the water and the remaining 1T of oil in a small cup. In a large bowl, mix the rest of the (dry) dough ingredients. Add your small cup of liquid and stir briefly until everything starts to come together. Then knead the dough until it's smooth and elastic (this will probably take ten or fifteen minutes; it should be quite smooth when it's done). It's possible to do your kneading with a mixer, but it's certainly not necessary (and I haven't got one).
Now the interesting bit. Transfer the dough to your baking sheet and flip it a couple of times to coat it in the oil. Then stretch the dough into a 10x6-inch rectangle (this is roughly half the length and width of a baking sheet). Cover the baking sheet loosely with plastic wrap and leave it in a warm place to rise until doubled in size, about 1 or 1.5 hours (an easy way to do this is to preheat your oven to some low temp, maybe 30 C or so, then turn it off and let the dough rise inside it; it usually only takes an hour for the dough to double in size when I do that). Now, leave the dough in the baking sheet and just stretch the corners until it fills the pan. Cover it loosely with the plastic again, and let it rise until slightly puffed, 45 minutes or so. Meanwhile, preheat the oven to 500 F / 260 C.
During the second dough rising, put together the topping. Drain the tomatoes in a sieve, removing as much of the liquid as you can. Combine the drained tomatoes, oil, garlic, oregano, and salt in a bowl (this is a very dry, chunky sauce). In a separate bowl, combine the two cheeses. The pizza is topped cheese first; sprinkle the cheese mixture over your risen dough, leaving a half-inch or so around the edges for the crust, then top with the tomato mixture. Bake until the pizza is well-browned and bubbling, about 15 minutes. Slide the pizza out of the pan and onto a wire rack (this is where it's important that you oiled the pan well; I use a thin, flexible icing spatula to get the pizza out until it can slide on its own). Sprinkle the pizza with the basil, and let it cool for five minutes before serving.