Sounds nice Euge, love getting a good ferment on a dough. I intend to make some pizza and bread this weekend. I am also an advocate of not overloading a pizza. If I’m using a tomato sauce I cook it down thick so the flavor is concentrated and use flavorful cheeses and roasted or caramelized veggies so that the flavors come through without overloading. A common mistake is piling on ingredients which makes the top of the crust soggy.