I watched Alton Brown's "Good Eats" TV show on Food TV and he has a pretty good recipe for pizza dough.
Just do a search for "Pizza Pizzas" on foodtv.com.
I age mine for 3-4 days in the fridge in a Ziploc Baggie with some oil. I don't let it rise outside the fridge. As soon as I get the dough into a ball, I place it in the fridge for a slow rise over the 3-4 days. The coolness slows down the metabolism of the yeast, giving more flavor.
He uses a KitchenAid to knead the dough. The secret is to knead until you get the "Bakers Window". The proteins have to be all aligned.
The bakers window is explained in his recipe method.