It's homemade dough, but I don't have the recipe handy. Generally though, I take a less is more approach with pizza dough In addition the required flour and water, I add salt, a little light olive oil and some honey, but not a lot of yeast. Then after kneading and making dough balls, it's good to let the yeast slowly ferment the dough for 2-3 days in the fridge. Getting your oven as hot as possible and preheating a pizza stone in it for an hour helps the dough spring up with you put it in the oven.