Pizza Dough Recipies. What's Yours?

Anyone have any favorite pizza dough recipies they would like to share? I've tried a few and it's intresting to see the different ratio's of sugar, salt, yeast, flour, water, oil. Some folks eye their perportions and some weigh very carefully. The one I use is a half mix recipie my grandparents used at the family pizza store with success for many years. I think it's heavy on the yeast side. I makes about 5.8lbs dough before rise. I'd be intrested in opinions. Here it is:

4lbs AP flower
2 TLBS sugar
1 TBLS salt
1/4 cup olive oil
2 packages dry yeast

I mix by hand. Last night for the heck of it I threw in some Italian seasoning into the dough. We'll see what happens.

Beerwolf said:

Ummmm how much water do you add to this?>

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3cups. Im familiar with Pizzamaking.com. I just wondered what folks around here might think and what they might do.