Yesterday I also baked a couple dozen ham and cheese rolls and cinnamon rolls to freeze and take for breakfast for the next month. Those always turn out well. It’s a great breakfast - pull from the freezer as I’m going out the door and microwave for 45 seconds at work.
StG
Now that all the bread bakers are gathered, maybe I can get a solution to my problem - pizza crust. What I want is chewy, with random (some large) bubbles. What I get is not-chewy, with uniform, tiny bubbles. What do I do differently?
Age (flavor), high hydration dough , long rest time between punchdown and shaping (large bubbles). Cook on high heat (crisp/chewy) go as high as your oven will go.
Use strong flour (high protein content) and kneed well.
Or, find a good pizza shop that will sell it to you. That’s the best way IMO. Mine sells me a large dough for $2, and I can buy them as desired. If I make my own, it doesn’t come out as good, and I have to plan days ahead.