I made some pizza. Main pizza was rolled out by hand roller. It was too thick and the crust was tough. I parbaked on a perforated aluminum pizza pan.at 450 and then 450 for about 13 min more on cast iron.
I had some left over dough and pulled out the pasta maker. I machine rolled out two pieces. One really thin and the other one medium in comparison to other two. These turned out better with the medium one getting close to what I wanted.
Very big difference in the pizza depending on thickness.