Any pizza style dough should work fine. I eschew using purchased products, preferring to work with natural products created from scratch. The directions below make enough dough for two medium sized 12 inch pizzas of about 8 slices each:
1 package Active dry yeast
1 Tb Sugar
1 cup Lukewarm water
3 cups All-purpose flour
1 Ts salt
¼ cup Olive oil
In a small bowl, dissolve the yeast and sugar in the lukewarm water. In about 15 minutes it should indicate that it’s ready by showing a foamy head. While it’s working, mix the flour and salt in a large bowl. Add the olive oil to the yeast mixture. Pour the yeast mixture into the flour/salt mixture; stir to combine. Add enough extra flour if the dough seems too sticky. Knead on a floured board or countertop until smooth and elastic, adding flour as needed. This should take about 5 minutes.
Pat the dough into a ball, then put it into a large and set it in a warm place (near the oven, or into it with the light on), covered with a clean towel. Let the dough rise for about an hour, or until it has doubled in bulk.
Punch down the dough. Divide into two equal portions. Roll out the dough with a rolling pin on a lightly floured surface into a 12 inch circle. Sprinkle a bit of corn meal onto your pan or other baking vessel (prevents sticking & makes separation easier).
Note:
1. The dough may be refrigerated overnight, or can be kept for a month or longer in the freezer.
2. The amount of water and flour is only a guide. The actual amounts are going to vary given differences in humidity, altitude, and flour moisture.