I hate to say it, but I actually enjoyed that. I know it's chain-store pizza, but if they followed every step properly, it probably wouldn't taste too bad.
Does anyone here ever let their crust proof after they've formed it? I go from forming to baking as quickly as possible. Then again, I don't press my dough. I hand stretch it so it isn't really flattened out that much. I was just wondering if letting it sit for a while would lead to an airier crust.