Brian Lagerstrom’s videos helped me quite a bit, in that he has so many different styles, techniques to use to make various kinds of pizza, from a bar pizza, new York style, Chicago deep dish, Detroit style or sheet pan pizza. He also revisits styles over time as he adjusts his technique or learns new tricks to share to improve the recipes.

He even has a hack to make pizza dough in the food processor without needing to let it rest overnight, which I’ve used multiple times when I’ve wanted pizza but didn’t know it until it was almost dinner time (purports to be a 1 hour pizza and it’s pretty darn close). The secret there being to use part of a can of beer in the dough instead of water in order to get that yeasty flavor like you would if you did a longer ferment. It’s not as light and fluffy as say a 24+hour new York, but it’s great in a pinch or when you’re too lazy to prep ahead.