back on the trail of my ideal pizza recipe

We often made pizza on Sundays when I was growing up, and I've tried a couple of times to start this weekly tradition here: about ten years ago we tried with frozen pizza crusts for a while, but they were terrible. Then we tried with the 24-hour risen pizza crust, which is delicious, but was so hard to handle that neither one of us ever managed to start to get the hang of how to make it into some kind of pizza-like shape. After that we started using these little square Finnish individually baked flat breads (Pågen Oivallus, at bottom center) and making sort of square bagel pizzas, but while they make great lunch and snacks, they aren't really a replacement for a full pizza.

I watched these Making Perfect: Season 1 videos from the Bon Appétit test kitchen, which inspired us to try again even though they don't like the toppings I like and they all prefer Neopolitan-style paper-thin and bubbly crust. So I looked around for a recipe for a softer and thicker crust according to my preference (Wax has no crust preference and claims to like even "bad" pizza), and we're trying Buzzfeed's Here's All You Need To Know To Make Great Pizza At Home: It's all about the dough by Marie Telling et al, 2018, which could REALLY have done without the clickbait writing style, but was the first recipe for the right kind of dough that I came across yesterday.