Several asked what the dough recipe was at WA.  Here are the ingredients:

4 2/3 cups flour (high gluten)
2 tablespoons olive oil or lard
1/4 teaspoon salt
1/4 teaspoon pepper
envelope of yeast
1 1/4 cups warm water

Mix and knead until smooth and soft like your ear lobe.
Put in oiled bowl with high sides and place in warm area, covered.
Two hours or double in bulk, deflate and divide into two balls.  quick knead
Rest balls, covered for second rise (20 minutes or more)
Shape into pies with minimum effort.

The slow method would be to make everything the night before and refrigerate.  Use only half or less the yeast.

This recipe come from The Talisman Italian Cookbook by Ida Boni.

Here is a good recent article in the New York Times that explains the handling of the dough:

http://www.nytimes.com/2010/05/19/dining/19pizza.html?pagewanted=2&ref=general&src=me

Tom Trout