Finally have a base recipe I am happy with(OK- that my WIFE is happy with!)

[Billy Boy]

1 cup K.A. A.P F.
1 cup K.A. B.F.
3/4 tsp D.A.Y.
1 1/2 tsp salt, kosher
2 TBSP EVOO
1 cup H2O, cold, filtered

It's actually 2/3 of the NY Times Pizza Dough recipe I found somewhere; which works for my 14" stone and normal-sized Super Peel. I also find that if I use a little more AP Flour it makes the bottom crust a little crisper. I am about to burn out my 15 year old Kitchen Aid mixer and move up to a 10 quart semi-pro unit. Makes me pine for the 20 and 80 quart units I have in my bakery at work!
Any comments would be most gratefully appreciated!
BB