I'll also say that I love making pizza, and for a while now I've made my own dough. I radically stepped up my dough game by getting a pair of scales, one for larger things (my go-to recipe calls for 350g of water, for instance) as well as one that does much smaller measurements (0.3 g of yeast). By doing this, my doughs got a) much better and b) much more consistent.

It's a surprise now when the dough doesn't shine for pizza.