Easy pizza dough recipe?

Easiest, fastest one is Chicago deep dish. From start to eating is under two hours. Dough takes 4 minutes plus an hour to proof, seriously.

http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

Traditional doughs can take a day or three in the fridge.

NY: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

Napoletana (00 flour): http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

Pan: http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html?ref=title

Hope this helps.

+37 on @carolina_Q recs 
if you haven't done a cast iron pan pizza please do.  they're so darned easy and good.
i like the forno bravo recipe.  it works fine with AP if you can't find 00 locally

blind99 said:

+37 on @carolina_Q recs 
if you haven't done a cast iron pan pizza please do.  they're so darned easy and good.
i like the forno bravo recipe.  it works fine with AP if you can't find 00 locally

Thanks for the AP tip. I've never tried the forno dough with AP. I bought way too much 00 and still working my way through it. Will try AP when (if?) I ever run out!

Kenji's version of the pan pizza doesn't look as thick as mine. I think mine's a bit too thick.  Not sure why as I use the same 10" pan he suggests. Same ingredient amounts too. Good anyway. One suggestion - use more sauce and cheese than on a standard NY style pie. More dough needs more toppings. This one needed more.

Carolina Q said:

blind99 said:

+37 on @carolina_Q recs 
if you haven't done a cast iron pan pizza please do.  they're so darned easy and good.
i like the forno bravo recipe.  it works fine with AP if you can't find 00 locally

Thanks for the AP tip. I've never tried the forno dough with AP. I bought way too much 00 and still working my way through it. Will try AP when (if?) I ever run out!

Kenji's version of the pan pizza doesn't look as thick as mine. I think mine's a bit too thick.  Not sure why as I use the same 10" pan he suggests. Same ingredient amounts too. Good anyway. One suggestion - use more sauce and cheese than on a standard NY style pie. More dough needs more toppings. This one needed more.

Did you form the dough up the side of the pan? Usually the dough on the edges is higher to contain the toppings. Also agree with more sauce and toppings on deep dish.
Have not made one on the egg, YET. Just my experience from tasting Deep dish in Chicago years ago.

For thin crust I like the Serious Eats Neopolitan dough.
http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
Use the OO flour, it gives it a good cracker crispness to the crust. Definitely make 2-3 days in advance. The dough can be mixed together in about 5 minutes.

That deep dish pizza is impressive! 

Super simple recipe for thick crust. 
3 parts flour by weight(bread flour works for US, AP for Canucks)
2 parts warm (90ºF) water by weight
15 ml yeast for every 450g flour
5 ml salt for every 450g flour

Mix in a bowl and turn out onto a floured surface, hand knead for a minute or two. It will be sticky, use some flour to work it. Form a ball. 
Put in an oiled bowl (wipe the dough ball around so oil is on all sides), cover and let rise in a warm place. I fire the oven to 100ºF, then turn it off. 2 hours you are ready to go.
You do not need to knead when you turn out of the bowl, I put on a piece of parchment cut to final shape, spread the dough and top and cook. 

+1 on the Artisan bread in 5 recipe noted by @smokeypitt.  Easy to make, and easy to work with as far as stretching/rolling your crust to desired thickness.  It is best if you make a day or more ahead, but it will keep in the fridge for up to 2 weeks.