I primarily make dough for bread, nowadays -- five or six 2-lb loaves at a time. Sadly, it doesn't "stay" without going stale (almost overnight). So, I eat one loaf fresh out of the oven, the next over the course of the following 24 hours -- and give the remaining loaves to friends and neighbors with instructions to "eat immediately". (Homemade bread doesn't seem to freeze well, either -- mushy, soggy, etc. -- as mine is a very *dense*, sweet dough)
SWMBO and I have vastly different tastes in pizza (which means *I* end up having to eat what *she* likes :< ) so the days of deep dish and thicker crust, lots of meat, etc. are long gone!
OTOH, I make a delightful pizza with just razor thin slices of tomato, oil and spices -- the tomatoes look like they are *printed* on the dough. But, hard to find very ripe tomatoes for the job.
Yet, it's nowhere near as filling and satisfying as Chicago-style.
(A friend flew into Chi-town one day. We went for lunch -- pizza. When finished, drove to next shop -- for another pizza. Finishing there, another shop -- pizza. I think we hit four that afternoon AND sent him back on the plane with a frozen pizza in his lap! Finestkind!!)