What Ive found is low temp pizza's require pre cooking the dough for 10-15 minutes,get that dough puffing up before you add ingredients and you stand half a chance of not having a floppy or saggy dough.Have to compensate for not being 800F degree's the pizza makers use.This pizza even had a slight crunch to it,SUPERB!!
BTW,I made that with the no knead dough in oven at 450F,that dough makes a GREAT pizza crust.
This is the ubiquitous online recipe
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
Whisk dry ingredients in a dish,then add water.Mix just until flour is all moist and thats it!
Let sit 12-18 hours on counter,covered but able to breathe.After that just make whatever you want from it.