After reading the thread in bruneep’s post above, I tried the fridge-proving for 24-48 hours, taking it out to reach room temp for a few hours before working with it.
I’ve been making pizza dough most weeks for probably about 10 years now, and I reckon this has been the thing that has improved the end result more than anything else. Do it whenever I remember to now.
I use a 50/50 split of plain and strong bread flour, salt, fresh yeast mashed with sugar, olive oil and water. Bake on a hot stone sprinkled with semolina flour. Oven’s not as hot as I’d like it to be, so I usually give the stretched and formed base a minute or two in the oven before adding the sauce.