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Next time try this recipe from traditionalovens.com. We have tried many and this is the best IMPO.
US measures for pizza dough ingredients:
US measurements - cups, ounces (oz), fluid ounces (fl oz).
29.5 oz (US) all-purpose flour (6.7 cups - convert flour cups vs. ounces)
1/2 ounce active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
2.1 cups (US) filtered "tepid" water (16.8 fl oz) - tepid water; mix 2 parts of cold water to 1 part boiling water
* Best is to weigh flour on scales in ounces, instead of using volume/cups measure (because if the cup is packed then more flour goes in and the dough gets harder less soft basically - when a cup measure is used it is filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make the dough less soft -next time add an additional 0.35oz of flour (or wise versa.)
Metric measurements pizza dough recipe:
METRIC measures - cups, grams (g), milliliters (ml).
825 grams plain fine flour (5 Metric cups - convert flour cups/grams)
14 grams active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
500 ml filtered "tepid" water (2 Metric cups) - tepid water; mix two parts of cold water to one part boiling water
* Best is to weigh flour on scales in grams, instead of using cups/volume measuring (because if the cup is packed then you use extra flour and the dough gets less soft and it feels much harder - when a cup measure is used it is generally filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make this dough less soft -next time add an extra 10g of flour (or wise versa.)
*best flour to make pizza dough is "flour type 00" used for pizza & pasta. 00 Flour is finer grind therefore it's heavier in weight.
Flour type #00 - is best flour for pizza base dough and is the finest grind.
Total weight of the finished dough comes to 43 oz (1.2kg) which is good amount for 7 thin pizza bases at 6 oz (170g) per each base and pizza, or enough for 3-4 of 12" to 16" (305mm to 406mm) large pizzas with thick base. You can freeze or refrigerate unused dough in a plastic wrap.
US measures for pizza dough ingredients:
US measurements - cups, ounces (oz), fluid ounces (fl oz).
29.5 oz (US) all-purpose flour (6.7 cups - convert flour cups vs. ounces)
1/2 ounce active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
2.1 cups (US) filtered "tepid" water (16.8 fl oz) - tepid water; mix 2 parts of cold water to 1 part boiling water
* Best is to weigh flour on scales in ounces, instead of using volume/cups measure (because if the cup is packed then more flour goes in and the dough gets harder less soft basically - when a cup measure is used it is filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make the dough less soft -next time add an additional 0.35oz of flour (or wise versa.)
Metric measurements pizza dough recipe:
METRIC measures - cups, grams (g), milliliters (ml).
825 grams plain fine flour (5 Metric cups - convert flour cups/grams)
14 grams active dry yeast - or one tablespoon
2 tbsp brown sugar (optional - works with or without sugar, sugar adds on crisp)
2 teaspoons salt
500 ml filtered "tepid" water (2 Metric cups) - tepid water; mix two parts of cold water to one part boiling water
* Best is to weigh flour on scales in grams, instead of using cups/volume measuring (because if the cup is packed then you use extra flour and the dough gets less soft and it feels much harder - when a cup measure is used it is generally filled with flour lightly from a sieve). Depending on your flour quality, if you'd like to make this dough less soft -next time add an extra 10g of flour (or wise versa.)
*best flour to make pizza dough is "flour type 00" used for pizza & pasta. 00 Flour is finer grind therefore it's heavier in weight.
Flour type #00 - is best flour for pizza base dough and is the finest grind.
Total weight of the finished dough comes to 43 oz (1.2kg) which is good amount for 7 thin pizza bases at 6 oz (170g) per each base and pizza, or enough for 3-4 of 12" to 16" (305mm to 406mm) large pizzas with thick base. You can freeze or refrigerate unused dough in a plastic wrap.
-- home made pizza! 
I'll wedge any kind down but deep dish is still my fav'! I love great dough too, so that's partly why... My buddy's wife was in Chicago for a meeting a while back, and had to-die-for deep dish.. I forget the name, dammit, but later she ordered some via air-mail to get a fix! Very f'ing expensive pizza - 
- but so damn good!! the crust was interesting, almost a pie-like texture to it... Another place, long gone now (and still the best I've had to date) was a little Ma&Pa place, all scratch, and he double baked his med-thick crusts... perfection!- med density, tender, crisp bottom, resisted the soggies on top,.. his sauce was amazing, made the pizza along with the crust! ...pepperoni, salami, sausage, onion, and I sub'ed in fine carrot and broccoli... weird as it sounds, it's pairs up deliciously!
