From John D. Anderson this recipe for pizza:

We have finally found the secret to a parlor- quality pizza at home. The missing step in our old recipes was the 48 hours of proofing time. The proofing time seems to get rid of that yeasty taste and results in a puffy crust with large pockets of air. Also, we found a super-high gluten flour out here. You may not be able to find it but can add wheat gluten to bread flour for the same results. We usually double the recipe and break the dough into 2-person servings and then freeze it after proofing. Make sure you kneed the dough until you can form the "gluten window", which is when the dough no longer breaks apart when stretched and you can see through it when you hold it up to light.

Hope you try it!

The Keys
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1. A VERY hot oven (500+)
2. A pizza stone or cast-iron pan
3. 48 hours to proof the dough
4. High-gluten flour (14%)

The Recipe
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1 c warm water
1 package active dry yeast
2 1/2 - 3 c high gluten flour
2 T olive oil
pinch salt

1. Proof yeast in water
2. Put flour in large bowl. Add yeast mixture and oil.
3. Combine and kneed 10 minutes till "gluten window:
4. Rise till doubled.
5. Punch down, put in Ziploc bag, and place and frigerator for 48 hours
(after 48 hours you can freeze the dough)
6. When ready to make, bring dough to room temperature.
7. Preheat oven to 500 w/ pizza stone for 40 minutes.
8. Shape pizza dough, top, and place on pizza stone.
9. Bake 10 minutes.