Increasing the amount of yeast will also hasten rising.

Slower rising produces a better tasting dough.

To spice up your dough, add a tablespoon or two of Italian herbs (basil, oregano, marjoram, scallions, etc.).

2torial #0473: Learn2 Make Pizza Dough (Continued) Knead it This is the most difficult step to master, because success depends on incorporating the right amount of flour and kneading for the right amount of time, neither of which is constant from batch to batch. Pay more attention to the qualities the dough must have rather than the quantities you use to achieve them. Lightly flour your hands.   Fold the dough toward you, then push it away with the heels of your hands.   Give the dough a 90 degree turn, fold it, and push it away as before. Add flour to your hands and/or the kneading surface only as needed to ward off stickiness. Poke your finger into the dough after about 10 minutes. As the kneading process continues, the dough will become smooth and elastic, with a slight sheen. A finger poked into the dough will leave no impression. In addition, small bubbles may appear just under the surface. Step 4