Pizza dough

I just made a batch of pizza dough from a Wolfgang Puck cookbook Linda loaned me. I like to make it well ahead of time and put one pizza's worth of dough in the fridge and the other pizza's worth in the freezer. It's easy then to take it out of the fridge an hour or so ahead of dinner, knead and stretch it, and put on some toppings. The dough is sufficiently superior to store-bought to make it worth the effort of home-making.