I decided about two years ago try to make a lot of pizza and see how good I could get. I live in a small apartment with a gas oven. When I started, I would make them on a regular baking pan with the oven set to 400°. They were terrible, but it was fun. At some point, my wife jammed a rectangular grilling stone (from Amazon) into our broiler. That made more of a difference than anything. If your broiler is in the main compartment of your oven, then it's a lot easier: get a stone and put it on the highest rack.

The next big leap forward was reading Jeff Varasano and learning the basics of hydration. Turns out I was in the 45-50% range. I just needed to get that into the 62% or 65% range or whatever he says. It's counterintuitive because it's so hard to knead at that hydration, but it cooks beautifully.

I've started doing a long, cold rise like he recommends. I don't know how much difference it makes. I can't really taste a difference. But I do appreciate the goal of avoiding big bubbles.

I'd love to play with different yeasts next, but I keep killing my starters. Jeff has some good thoughts on starters. I like his recommendation to buy a known starter rather than relying on whatever is in your environment. I like the focus on predictability and reproducibility. But I think most people do wild yeast with good results. I think the Tartine book is also a good resource for the starter (and for a lot of things).