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I'm quite jealous you're making better pizza than I am, after only a few weeks!
What's your dough recipe?
skinny-
1 kilo of 00 flour (I used Waitrose own brand so whatever the local shop equivalent is).
600ml lukewarm water
2g fast action dry yeast
30g salt
-Mix the yeast in the water and leave it for a minute.
-flour in a bowl and add the liquid in a well until custard consistency.
-add salt and mid all together.
-tip on to work surface and knead 15 mins.
Then it's up to you for proofing times to suit the local climate. I went worth overnight in the fridge then 8 hours balled on the worktop.
Cazakstan
Same, chocolate pizza sounds ace, going to have to try that!
I think my dough is getting better. 24hrs as a whole batch in the fridge followed by 8 hours on the side balled up seems to work well.