We used the quick bread recipe, but let it ferment overnight in the fridge to get better flavor. Besides good dough, I think the keys to good pizza are salty toppings (hence the bacon; the margherita used especially salty cheese) and putting the oven as high as possible.
We’ve forgotten to use an upside-down cast iron pan as a makeshift pizza stone the last few times, but that seems to improve the crust as well.
