Here's a good basic pizza dough recipe from a Julia Child cookbook that coincidentally is perfect in the Dak breadmaker...
I sometimes throw in a little cornmeal for a nice effect too. I highly recommend the combination we made last night - a pizza with a thin layer of ricotta cheese, a good amount of mozzerella, a decent sprinkling of smoked salmon (it was really a tiny amount, just a few ounces) and some fresh thyme. Throw it on the pizza stone which has been heating in the oven at 425 (about 10-15 minutes of pre-heating) and then cook for abou;t 10 minutes or until the top has started to brown.
