King Arthur flour has a great website recipe section. Made some baguettes using one of their recipes recently and they were amazing.
One thing with pizza dough: Bread flour has a higher protein content than all purpose. Crispy crust, use bread flour. Chewy crust, use all purpose.
I typically use a 2:1 ratio bread flour: whole wheat all purpose. I double up on yeast for whatever the recipe calls for, same for rising times. That's my personal preference for the yeasty flavor and bubbly crust. If you like a NY style crust, your rise is done in the fridge.
No matter what way you prefer your pizza crust, always opt for the higher quality flour. The results will prove worth the extra cost. Cannot go wrong with King Arthur brand, I always have the best results with that brand. Gold medal would be second.
All that being said, I've had decent results using readymade fresh dough from Trader Joes, and frozen from Kroger, near the frozen rolls. Even got a box of 50 frozen dough balls from a food service supply and had dough for a year for about $20.
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