I need a good recipe for pizza dough, please. I made some the other night that gave good results but was a pain to work with. Getting it off the counter after rolling/strething it out was a challenge! It was REALLY stretchy and floppy, like a cross between a dead cat and jello. Trying to wrestle that off my arms into the pizza stones in a 500 degree oven, well ... it certainly wouldn't go onto the pizza peel! Somebody help me, please! Oh ... I par-baked them for six minutes, then topped and finished them the following night.