Needs suggestions to make this more exciting

[LaRoca]

I've been making this dough in a 12x18" pan for years. It works out well, but I'm still looking for a more punchy crust and a fluffier, airier crumb. I've combined 0.20 ounces of salt, 10.5 ounces of water, 14 ounces of flour, and 0.10 ounces of yeast. After dissolving the salt in the warm water, I add the flour, sprinkle the yeast on top, and use a dough hook to mix for about 8 minutes. After that, I let it rest for 20 minutes. I usually stuff it full of cheese, pepperoni, and other toppings, cover it with sauce, and bake it for 20 to 25 minutes at 475°F. Any suggestions on how to make this more exciting?

 

[fishingjerry]

That's a pretty solid recipe for me, measurements are on point and the process is superb. Too much toppings would usually overwhelm one's taste buds so that's not where I'm going. What I want to suggest is, try cooking it in a brick oven or on a pizza plate but inside a grill with charcoal under and beside the pizza.

 

[Pizza Delivery]

I am guessing maybe a higher hydration dough or a cold ferment could give you that airier crumb and punchier crust