Pizza

I enjoy making pizza for myself & family / friends for some years now; always sticked to a 'classic' dough recipe -
cup of warm water, 1/2 cube yeast, bit of sugar, salt & olive oil, mixed with flour using a fork until dough is smooth and non-sticky on the outside, put in warm place for at least an hour to rise (?), and there you go.

It's good, but basically it was kind of annoying to roll the dough out most of the time,
it kept contracting, and you had to put some effort into roll out / stretch the dough to the desired size.
Also it did savour of yeast too much for my taste (though we often did combat this with insane amounts of garlic in the sauce).

This week I tried a different method for the first time;
no sugar, no oil, way more, cold water, way less yeast, and way more time to rise (24h to 5 days) in a cold place.
It's really good if you have the time. If people are interested I'll post it up.

I got given a pizza stone for Christmas which is as-yet unused - post away!

Did your technique make the shaping / rolling etc easier? That's where I think I may struggle.

The whole home-made pizza process seems quite labour intensive, but I guess if you've got loads of people over and have a few beers it would be pretty good fun