Jim Lahey (a baker in NCY) makes a no-knead, long risen pizza dough that is hard to beat. Here's the recipe, w/a video on shaping/topping: LINK The Slice website has a guide to various styles of pizza, w/dough recipes: LINK
Combine 2 1/4 cups all purpose flour with 1 package quick-rise yeast (2.5 tsp), 1 1/3 cups whole wheat flour, 2 tsp salt, and 1 tsp sugar in a food processor. With motor running add 1 1/4 cups warm water and 2 tbsp olive oil. Dough should form a ball. Let it rest about 5 minutes then pulse again in processor for about 30 seconds. Take dough out and form into smooth ball on floured surface. Place ball into large oiled bowl and coat with oil. Keep covered with plastic wrap for about 1 1/2 hours to rise. After it has risen, divide into 2 equal pieces. Each one will make a pizza. You can freeze what you don't use.