I would consider myself generally a good cook, having worked in restaurants for several years and cooking pretty much since I was a kid. However for some reason I am absolutely terrible at making breads/doughs - especially anything involving yeast and letting the dough rise. Ironically I've worked at a couple pizza shops, and you would think I would have better grasp on this (I was never in charge of making the dough though). This afternoon I tried a basic recipe with bread flour, yeast, oil, salt and water. The recipe called for letting it "proof" in a toaster oven that had been gently warmed ahead of time, until the dough doubled in size (about an hour and a half). The dough doubled in size, but when I stretched it out into a pizza and baked it, it really didn't puff up much at all and didn't brown well either. So now I am trying the recipe again, only this time adding a bit of sugar, and I "kneaded" the dough for several minutes with the dough hook on my hand mixer. This batch is now rising in my stove with the light on inside to help keep it slightly warm. I'm thinking I may let this dough finish rising in the fridge overnight though since that was also suggested to build a deeper flavor. Do any of you have any luck making home made pizza dough from scratch? And if so, any pointers?