For years I've been making a dough I adapted from an old Chez Panisse recipe. The original recipe called for rye or whole wheat flour along with the white flour, I use only white. I also find that in a place as humid as San Francisco I'm always adding a bit of extra flour to get the dough just right. I also make 6 thin crust pies out of the recipe, which originally made 1 large one. They are decidedly California style pizzas-very thin, super crisp around the edges, and not topped to the gills.
I made my dough around 1pm today and it rested and rose all afternoon. I find really fresh yeast and a slow rise always yield a dough that has better texture. You can even let it rest in the fridge over night, just be sure it has an hour or two to come to room temp before you use it or it'll shrink up on you like crazy when you try to roll/stretch it.
We all like to make our own pies so I set out bowls of toppings to choose from. Here's what I had tonight: spinach, arugula, tomato sauce (not pizza sauce!), sausage-partially cooked, thinly sliced zucchini, crumbled feta, grated mozzarella, fresh mozzarella, sliced cherry tomatoes, Bariani olive oil, and (not pictured)-sea salt and fresh mint.
Some more photos of our pizzas-