Pizza making is awesome. I went to a pizza making course in Manhattan a few years ago taught by an award winning pizza chef. I have also been to a course in Italy.
The pearl I learned in Italy is that the best pizza dough has been fermenting in the fridge for at least 4 days. 7 days is optimal according to the Italian guy. The dough becomes more difficult to work with after being in the fridge. If you let it warm up for the day before you stretch it out that evening then it is easier. Using a roller pin is a majjor faux pax that negatively impacts the consistency and taste of the dough.
One of the keys I learned from the NYC pizza guy is the fresh simple ingredients make all the difference especially fresh Mozzarella. There are lots of other important points but those are 2 that definitely work to improve you pizza.