I have shared it here before. It is a dough that you start a day ahead with a poolish (the yeast starter base) and finish on pizza day. Really though, the poolish takes about 5 min to make, and although there are a few steps on baking day, that don't really take long in themselves, there is about 3 1/2 hours waiting time for the dough to sufficiently rise. It really is the best dough and well worth the time. If you have 20 spare minutes, you can see the process here:Ooh, that pesto one stimulated a salivary response here! If you find a good dough recipe, please post it! I need one that does not stick to the counter, and that slides off the pizza peel into the oven.
It doesn't stick to the counter.

If you make it through the video and want to give it a try, I have divided his recipe in 4ths to make just two pizzas at a time. I can share that if you want it.