i have a fav pizza recipe too and will be glad to share but Chris i am curious you said any recipe you try is like cardboard ... that makes me wonder if it is a recipe you need. The one frankie mentioned sounds great though.
~~ Are you working the dough enough? It should be smooth (you could do in a bread maker as well)
~~ do you let it rest and rise? After you have mixed it toghther it is good to let it rest punch down and knead some more then rise for a little in warm place.
I like to shape and let rise a second time as well but not everyone does this.
~~ Are you "waking up" the yeast? the liquid temp needs to be about 110-118 degrees to wake up the yeast, not any hotter or you will kill it. I also put the sugar with the yeast & h2o yeast likes sugar.
~~ Put the salt in with the flour not the yeast.
~~ Don't roll out toooo thin.
~~ I love baking them on a stone.
hope this helps as well
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