I have tried a few pizza dough recipes, and I have come to like this one recently.  It makes two pizza crusts, so I freeze the other half, thaw and then use it for another meal!  I try to do different types of pizzas instead of the normal meat, and cheese.  This time I did kind of an alfredo pizza.  I topped the pizza dough with alfredo sauce (Classico is a good brand if you want to buy it), then mozzarella cheese, spinach, artichoke hearts, fresh basil, tomato slices and seasoned, cooked chicken bits.  This was a good, fresh pizza, but I wish I would have added more basil and some salt and pepper.  It was a good change though! 

Recipe from Pioneer Woman

Ingredients

• 1 teaspoon Instant Or Active Dry Yeast
• 1-½ cup Warm Water
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Olive Oil

Preparation Instructions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
UPDATE 6/12
We have made this pizza dough quite a bit since this post.  I have ended up using the whole amount and putting it in a large sized cookie sheet.  It is just the right amount of crust for our taste.  Then I make half and alfredo pizza and the other half a deluxe pizza.  Perfect fit for kids and parents! 

I have not found a good, puffy crust pizza dough recipe.  I try new ones all the time, but end up not liking them after a few times.  But, I did make a good pizza the other day, minus the dough!  Here's the ingredients I used:

-1/2 of a bottle of Newman's Own alfredo sauce (This was the first time I used it, and I chose it because it had less "junk" in it than most.  If I am not making my own, I try to buy things that have the most recognizable ingredients in them.  That way I know what I am eating and feeding my family.)
-1/2 red pepper chopped
-1/2 green pepper chopped
-1/2 white onion chopped
-1 garlic clove chopped
-handful sliced mushrooms
-1 chopped tomato
-Mozzarella cheese
-1 chicken breast sliced and cooked


1.  Make pizza dough of your choice (still looking for THE recipe!).  Spread out on your pizza pan and set aside.

2. Cook chicken (I cooked mine in a pan, chopped in bits, with olive oil, season salt, fresh garlic and italian seasoning).  Remove and place in a bowl to the side.

3.  Cook red and green chopped peppers with chopped onion and 1 clove diced garlic in olive oil until tender.  Remove and place in a bowl to the side.

4.  Cover pizza dough with sauce, add cheese, and add all other ingredients.  Cook until dough is done and cheese is melted and browning on top.

Enjoy with a nice green side salad, or we made a fresh fruit/spinach smoothie.  Yum!