Looking for Better Pizza Dough Recipe

[Soup]

Greetings,

My name is Brian and my wife and I own a small mom and pop pizzeria/sandwich restaurant in North Central Iowa. We are looking for a simple but better dough recipe. We currently use 25 lbs of flour, 1/2 cup salt, 1/2 cup of sugar, 6 quarts of water, 1 cup of oil, 1 tablespoon of yeast.

We put 6 quarts of water with the sugar, salt and oil mixed. Add the flour and yeast and mix.

Very simple. We set it out for several hours, then start making pizza skins.

It's hard to describe how the dough turns out. It cooks up very plain.

I'd like to find a recipe that is an improvement from what we currently have and I'm looking for suggestions.

Thanks!

[Pete-zza]

Soup,

I suggest that you repost over at the General Pizza Making board where you are likely to see more traffic since many members do not look at introductory posts. You might also indicate what kind of yeast you are using (e.g., IDY, ADY, etc.) and, as best you can, the style or type of pizza you are trying to make. Please also indicate a typical dough ball weight and the corresponding pizza size.

Peter