Alright, I'm putting this up because Stew asked for it. This is the pizza dough recipe I use most often these days, copied out of Peter Reinhart's book American Pie, though lately I've been in the habit of swapping out one cup of the regular flour for whole wheat flour.

Makes 4 10-ounce dough balls (I usually just divide it into two)

- 5 cups unbleached high-gluten or bread flour (I usually just use all-purpose. Most American all-purpose flours have a higher gluten content than European bread flours anyway)
- 3 tablespoons sugar or honey
- 2 teaspoons table salt OR 3.5 teaspoons kosher salt
- 2 teaspoons instant yeast
- 1/4 cup olive or vegetable oil or solid vegetable shortening (I use olive oil)
- 1 cup whole or low-fat milk
- ~3/4 cup room-temperature water (Start with a little less. The amount of moisture that flour can absorb can be affected a lot by humidity. You have to kind of learn to eyeball when it's right.)

1. With a large metal spoon, stir together all ingredients in a large bowl until combined. Repeatedly dip one of your hands into room-temperature water and use it like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly stick, soft, and supple. If the dough is too soft and sticky to hold it's shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test (i.e. you should be able to pull a small piece off and stretch it between your fingers thinly enough that you can see light through it. This tests elasticity.).

2. Immediately divide up the dough into 4 (or whatever) equal pieces. Round each piece into a ball and brush or rub each ball with oil. Place each ball in it's own zipper freezer bag (I use tupperware). Let the balls sit at room temperature for 15 minutes, then put them in the fridge overnight or freeze any pieces you will not be using the next day.

3. Pull them out of the fridge and leave them somewhere at room temperature around 2 hours before you plan to use them. They should keep in the fridge for a couple of days, or around 3 months in the freezer (I've never actually tested that).