Need pizza dough recipese, where should I look?

I make pizza all the time, here's my recipe:

• 1 cup bread flour

• 0.25 tsp active dry yeast

• 0.25 tsp salt

• 1/3 cup 1 tbsp water

Serves 1, about 440 calories. Adjust the water as necessary so your dough is soft but not too sticky. Knead for 5 minutes, then let rise in a covered container for at least 3 hours at room temperature, or 1-2 days in the fridge. (Actually you could bake it right away without rising if you want it to, it'll just get better the longer it ferments as long as it's not too much for the amount of yeast.) A small amount of greasing the container will help stop the dough sticking on removal. If desired, you can decrease the yeast for a longer fermenting time (generally more flavorful). Bake at 550 F for 13 minutes, or whatever the highest temperature your oven goes and adjust the time appropriately. I often multiply this recipe by 3, then divide it into 3 portions after kneading to eat over today and the next two days.