Recently I tried Hamelman's pizza dough for the first time in our brick oven. Wow!
I usually go for a quick dough made from scratch a couple of hours of being used; but after this I'll never go back.
This dough begins with a stiff biga started the night before. The result was a light yet full crust with the most wonderful taste. I think I've proven that the most important component of a pizza is the crust; the toppings just finish it off. The dough was easily teased out to size and shape without tearing.