Thanks everybody! I am excited about making good pizza!
One other thing I did that helped me was I increased the dough weight from 260 to 300grams per pie. I know you can make any size but the 260 wasnt working for me, seems I was always stretching too thin etc.
I used to love it when people would call the pizza places I worked at and asked how many slices come in your pie. I would ask them back how many do you want??