Backyard Aquaponics
A place to discuss aquaponics

Looks good. Crust is definitely better after sitting for at least a day or two as Werdna mentioned. You get teh bubbles but you also get more depth of flavor. I like to put mine in the fridge after letting it rise initially, it makes the dough easier to work with when you stretch the crust. Here's a good recipe to start with for your crust (You can add whole wheat flour, I have done about 50:50 and it works), I've found that having my bread machine do the initial knead of the dough makes it easy - http://www.bakespace.com/recipes/detail/Basic-Pizza-Dough/14125/#.VGwTMmf_0aM

Beth Hensperger (where the dough recipe came from) also has a very good basic sauce recipe as well that's quick to prepare and super simple -

Both recipes are in this book which is very good and is worth getting if you have a bread machine - http://www.amazon.com/Bread-Lovers-Machine-Cookbook-Bread-/dp/155832156X/ref=sr_1_2?s=books&ie=UTF8&qid=1416369413&sr=1-2&keywords=hensperger. The book is geared toward 1.5 to 2.0 Lb loaf machines. I don't know if there is a metric version or if she's added anything for 1 lb machines.

Lots of sauce, Lots of cheese. Try one with homemade Basil pesto for the sauce, yum

Too bad I'm not closer, I'd help you test them out