This dough recipe was published years and years ago in an KAB post called "Farmers Market Pizza". I have used this dough recipe for a long time and, as this article shows, it is extremely flexible. It is simple and can be made quickly. I usually mix the dough in the morning, let it sit covered on the counter for two hours and during that time do the folds. Then I put it in the fridge until an hour or so before I want to bake the pizza. I usually make a medium thickness pizza, but as you can see from the above it is great for thick crust pizzas too. It's also good for making par-baked pizza rounds. In fact, I also use it to make everything topping flatbread and Italian stuffed spinach bread. It is an easy and good dough recipe.

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