Pizza bagels by the dozen. I eventually started making my own dough, with was really awful for about 10 years. Always too thick and heavy, never cooked right, and was totally inconsistant. I had no idea what I was doing wrong. My bread was similarly bad. I remember making a comment to someone on how I had been making bread since I was a kid, and in the back of my head I was thinking "but why doesn't it taste like it?" So I made a dedicated effort to get my bread up to speed, and along with it, my pizza dough. Here are the important milestones in my development as a pizza maker:
* KitchenAid Mixer
* instant yeast
* King Arthur flour
* measuring by weight, and using baker's percent
* pizza stone
My results are 100% consistant and controllable now.