I used to do a sourdough pizza crust from a wild yeast starter I kept alive for a few years. A 24+hr rise in the fridge and it was incredible. One day something happened and it died. Tried to start another one but I it didn't last. Haven't made one in years.
I do a simple hand kneaded dough now. I use KA bread flour, instant yeast, some honey, a bit of salt, olive oil and water. I vary the mix and knead process depending on how long I've got till I want pizza. Knead it right and it'll handle any topping and hand forming the crust.
Didn't think about it till I read this. I might do a dough for tomorrow now.