I've had the same Breadman machine for more than a decade now and have been using it to make my pizza dough since the beginning. I've settled on the following recipe, although I'm always open to modifications:

(This will usually make one 16+" pizza or two 13" pizzas)

1 1/4 cups warm water
2 tbsp olive oil
1 tsp salt
1/2 tsp sugar
3 cups bread flour
1/3 cup semolina flour
1 1/2 tsp yeast

I usually cook my pizza at 450 in a regular oven. After spreading the dough, cook it for 5 minutes with cheese only so that the cheese adheres to the crust - fewer mouth blisters that way. Then add the sauce (usually Trader Joe's Fat Free Pizza Sauce) and toppings of the day plus a light sprinkling of cheese for looks, then cook for an additional 8 minutes. I finish up cooking the pizza an additional 3-4 minutes OFF the pan and directly on the oven rack. Sometimes a pizza stone is used, sometimes not.

I've been using traditional pizza parlor pans, but have been thinking about picking up some pizza screens. Does anyone have any experience using screens over pans?