I have been making pizzas for most of my life -- 40 years. I started out with Appian Way Pizza mixes (flour mix and tomato sauce) and add water and toppings. As an adult I have explored lots of different ways of making and use a similar method described on your site -- cold rise in the frig. My pizzas have been popular with my daughter's softball team drawing 20 ish highschool girls over for pizza following a practice -- OBTW 8 pizzas usually feeds them.
My favorite pizza is like a hand tossed pizza and my wife's favorite is a Chicago deep dish pizza (I need to explore making deep dish pizzas).
I thought I would search your site to see if I can take my pizzas to the next level through ingredients or process. I was also wondering if anyone makes a sponge like for breads vice putting a whole dough ball in the frig and letting it rise slowly.