Slow rising is a great tip and it works wonders for bread as well. A great first bread recipe is the no knead one from the nytimes: http://www.nytimes.com/2006/11/08/dining/081mrex.html

Letting dough sit overnight works wonderfully and people have been doing it with pizza dough as well: http://www.nytimes.com/2010/05/19/dining/19pizza.html