I've always known the pan plays a huge part in the crust. I've found that deep dish pans give a better crust turnout - crisp on the bottom, and chewy in the center. Other square low-edge pans leave the crust a little softer - good for kid's with braces!

3 Medium Pizzas

3 cups lukewarm water

3 Tbsp. olive oil

2 Tbsp. sugar

1 Tbsp. instant or active yeast

1 1/2 Tbsp. salt

5 cups unbleached flour

00 pizza flour by King Arthur (or other pizza blend flour) - enough to make a smooth dough (2-3 cups is a guess)

In a mixer, add water, yeast, sugar and oil. Jog once or twice. Start adding flour, one cup at a time with a quick mix in between. Add the salt and jog again.
Start adding the pizza blend flour one cup at a time until you have a smooth dough, but not dry, it should stay fairly sticky.

I mix on high for 5 minutes, then let it sit for 1-2 hours. 
Separate and roll onto the pans. Let me know if you try it (and if you're a crazy pizza person like me...)