I really like the pizza I make at home. We're pizza people, and having it available on-demand without delivery is fantastic. I make big batches of dough in advance and divide them into pizza-sized baggies and then there's almost always dough around.
So a few days ago, I made a lot of pizza dough, and put most of it in the freezer. I left one batch in the fridge. For days. Four days, actually. This isn't just laziness, this is a thing. We should let our dough ferment. The dough proofs slowly in the fridge and develops more complex flavors and plain old fluffiness.
There are still going to be nights where I get home and start on dough so we can have pizza later that night, but when you have the time to let it proof slowly in the fridge for a few days, I highly recommend it.
Here are my past pizza recipes (with photos that show the difference in texture) and the actual recipe I use for dough.