If you are serious about making doughs and breads get a personal proofing box. I highly recommend the investment. They are so convenient. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible.
Phoenix is the place for great pizza. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. It's real good and Chris Bianco makes perfect pizza dough/crust. Here is his recipe courtesy Martha Stewart:
Chris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas
* 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
* 2 cups warm water (105 degrees to 115 degrees)
* 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
* 2 teaspoons fine sea salt
* Extra-virgin olive oil, for bowl
1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
**I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary.