Two suggestions for any pizza dough recipe: 1) Try mixing in some corn meal with the measure of flour for a different taste; just make sure you subtract the same amt. of flour so you don't change the amt. of dry ingredients that the recipe calls for. 2) Make the dough one day ahead of time and wrap it in plastic wrap so you can refrigerate it over night. This makes it easier to handle and improves the texture of the dough, and the structure of the crust.
