I use evo oil in my pizza dough, let it rise twice, one in an oiled bowl and one after rollpinned (?) I bake it not more than 10 mins at 220°, my oven has a mark on the knob for pizza or bread, I think the fan does something special
what yeast do you use??

there will be many experts to help you with their personal tips if you give more details

I use 00 flour, salt, yeast, water and let it sit in the fridge for 4-5 days.

On the less is more side, I love a pesto and mozzarella pizza.

Sainsbury's do in fact sell a oo flour in a pink bag called pasta flour so it may even have some semolina flour it it.. But there are better genuine italian flours well worth the trouble to find. The 00 flour makes an enormous difference. With it the dough gets perfectly elastic, does not break up and behaves beautifully especially when hand making pizza (no eggs) or pasta.

A few pointers.
for pasts the correct way to measure egg/flour ratio is to simply add whole eggs to a well in the flour, no water not oil, until wet enough.. more flour or an egg as required.

Try not to roll a pizza, just stretch and prod gently by fingertips.

My best pizza recipe is 500g tipo oo, 10g best flake salt, preferably Isle de Re fleur de sel. Mix in 325g warm water but leave to soak half an hour. then add Only 3g yeast, mix till elastic, five mins.
make into six balls to leave covered in the fridge for even a week to use as required