I have been using this recipe with great success for more than 20 years:
ANNA TERESA CALLEN'S PIZZA AND CALZONE DOUGH
one 11 x 15 inch rectangle
or 2 12-inch pizzas
2 packages active dry yeast
3 1/2 cups flour – half unbleached, half whole wheat
1 cup lukewarm water
1 1/2 teaspoon sea salt
3 tablespoons extra virgin olive oil
Dissolve yeast in lukewarm water. Let stand for 10 minutes. In a mixing bowl, combine flour and salt. Make a well in the center and pour in the oil and the yeast mixture. With your hand, stir the flour into the liquid and gather the mixture into a ball. Turn dough out onto a floured board, or proceed to knead it in the bowl. Knead and slap the dough until it is smooth and elastic (like a baby's bottom). While kneading, add a little more flour, if necessary. Dough must be smooth, elastic, and not sticky. Gather dough into a ball and place it in a lightly oiled bowl. Set the bowl in a warm place, cover tightly with plastic wrap and let rise for about 1 hour, or until doubled in bulk.
Punch dough down, and knead a little. Shape into a ball, and let rise again (for about 1 hour). At this point, dough is ready to use.
NOTE: After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight.
This dough is also suitable for focaccia. Just give it a second rise, and then shape it for focaccia and proceed.