Don't forget Chicago-Style deep dish. We make that a lot cause it's easy and the dough is ready in just a few hours. To me it's more of a casserole than a pizza, but still tasty.
Here's a few from the last couple of years.
Those are great looking pies. Passes for restaurant quality!
For those of you who have difficulty with dough. If you want to get good at it, start measuring your ingredients in grams. A little extra flour or water can really mess things up and from batch to batch you won't understand what you are doing wrong. Measuring in grams will provide you the info to understand what hydration percentage you are at and will provide you consistency.
(Hydrations is simply taking the weight of the water dividing it by your dough weight. Pizza recipe with 1000 grams of flour and 650 grams of water would be 65% hydration.
60-65% is typical and a good starting point.)
Once you have consistency on your targeted hydration %, you can narrow in on longer and shorter dough resting times for fermentation.