Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ?
I think that part of the problem is the fact that the average oven can't generate the same temperatures that the industrial ones are able to produce or the ones specifically designed for the pizza; so I'm thinking that maybe a leavening process after the creation of the shape can possibly give more porous to the final product making it easier to cook thanks to the porous and the air inside them that conducts heat .
Or I should go for creating the shape just after the leavening and use something to revive the product during the final steps just before putting it in the oven ?
I'm using sourdough starter by the way.