There are so many pizza dough recipes out there and while all of them might be good, I keep coming back to my old and trusted dough, which turns out consistently good every time. Especially when almost all the baking is done in the regular ovens, and not in the clay ovens, this dough is quite forgiving and will not turn hard the next day after baking. I use this recipe on a multiple other recipes which require a similar dough. Turkish Pide and Adjarian Khachapuri being some of them.