The recipe I am currently using is the one in Peter Reinhart's book, The Bread Baker's Apprentice. It is a retarded dough that I find works equally well for a thin crust or for a hand-tossed type crust. I love the flavor and it is so easy to work with. I usually make one batch, divide into six balls, put two in the fridge and 4 in the freezer for later. We are fans of thin crust around here and each ball will make about a 12" pizza. If I plan on making a pan pizza or hand-tossed type, I usually use two balls per pizza.