I modify Reinhardt's pizza recipe from "The Breadbaker's Apprentice," a bit. Formula below. I pre-chill the ingredients to near freezing, then mix up the dough. I skip bulk rising, immediately separating the dough into dough balls and put in the fridge in individual containers. If the house is going to be around 70 degrees all day, I take the dough balls out first thing in the morning. If it's hotter, I take them out later. They have a very, very slow rise and have a very long working time in the evening.
I like this because I work during the day and this lets me have pizza any day of the week instead of just on the weekends or when I can be around to tend to my dough. It doesn't matter much if I make it home at 5, 6, or even 7, the balls will still be usable. I also really, really like the flavor of this crust recipe. I've tried a few others from this forum. Each one I've tried has been great, and this one is right up there IMHO.
Gold Medal Better for Bread Flour 100%
Instant Yeast .54%