I bought the pizza flour the other day, but nothing else because i wasn't sure what else i would need or how to do it!
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sdebrango's recipe is a good one to start out with:
Abbie is a trusted source on General Cooking.
I use the crust from the broccoli rabe recipe above - it works great in the oven or on the grill and it also freezes well
I, too, approached pizza dough with trepidation - but Mark Bittman's recipe showed me how stinkin' easy it is. I use regular flour, but try it with yours, see what happens! MB encourages experimentation and I promise you will adore the results: http://content.markbittman.com/recipes/pizza-dough
Cynthia is a trusted source on Bread/Baking.
You'll love the results with your pizza flour! It's low in protein, which give you a wonderful, stretchable crust that you can get really thin if that's the way you like it.