I used the following recipe, which I may have got here.
1 pound high-gluten flour
9 fl oz warm water
1 tsp active dry yeast
1 tsp sugar
1 tsp salt
2 Tbsp olive oil (not extra virgin)
I mixed it for 15 minutes. Formed a ball and very lightly covered with oil put back in the mixing bowl, covered the top with plastic wrap and then a dish towel and let sit on my counter for about 4 1/2 to 5 hours. Of course I meant to put in the refrigerator over night for tomorrow, but since I forgot what the heck I need something to eat tonight anyways.
When I went to make the pizzas I was surprised at how much the looked and handled like the dough I would see in the TV shows. I divided it in half and make two approximately 15 -16 inch pizzas. Of course the problem is my stone is only 12 inches and forgotten at home while the family and I are visiting Mom and Dad. Well Mom has a old 16 inch cutter pan, so I had already heated the oven to 450 so a very light spry of non-stick spray and the dough goes on the pan topped with sauce sliced cheese and pepperoni and into the oven.
After about 5 minutes or so I can tell the pizza is getting done, but not browning. So, on a whim I pull the pan out and slide the now firm crust on to the middle oven rack and close the door. A few minutes later a nice, brown pizza is looking at me. Slide it pack into the pan and slice. Dang it was actually good. So I made the second one the same way (well it was only cheese) and my wife declared that this was her new second favorite type of pizza, right behind my Chicago style crust.
Just goes to prove you never know what might make work out so try it.