I need a pizza dough recipe

Oh, I cannot believe myLot ate my rather elaborate answer. Duh. I did check and was logged in, too. I have experimented a lot with pizza dough because I would rather make my own and put at least some whole grains in it than eat the unhealthy white stuff. So I found that to get a really crispy crust the best solution is to bake it in a convection oven. That said, pizza dough is extremely forgiving, as long as you keep the basic science in mind: yeast, which is what makes the break rise, needs sugar to grow, and a little bit of salt to keep it from growing too fast and getting too many air bubbles (although I love the air bubbles in a pizza crust; color me weird) and when you add the yeast, the ingredients want to be warm enough for it to grow but not so warm that they kill the yeast. The elasticity comes from your kneading and the softness comes from the amount of liquid you add. Keeping all that in mind, I don't think you can hurt pizza dough. It just wants to be delicious no matter what you do to it. The first bread recipe I ever tried to follow said that "you will know when you have kneaded it enough" and I thought that was absolutely nuts, but when I tried it that turned out to be true. HAVE FUN!!!