Bread-Bakers v003.n008.7

My Hitachi recipe book contains a recipe for Pizza Dough.  As

I read the ingredients I noticed that they are exactly the same
as for plain (white) bread! 

What's the catch?

I will try it, but my guess is that pizza dough should be different 
than regular bread.

Does anyone have a recipe for a good (preferrably "New York style")
pizza dough?

And also, can the dough be refrigerated or frozen?

      -Pete Olpe-
/S=olpe#m#_pete/O=MSMAIL/PRMD=TRW.SP/ADMD=TELEMAIL/C=US/@thjalfi.etdesg.TRW.COM
  (or olpe@mamacass.etdesg.trw.com)