Best way to improve my pizza crust
200C is pretty low for baking pizza; you'll tend to get bread (as you say).  Commercial pizza ovens range from 300C to 450C
If you don't have a baking stone, then at least put the pizza on an inverted preheated baking sheet.  Something to get heat on the bottom of it, to crisp the crust.  Otherwise ... bready.
From the 48-96 hour period you're using, it sounds like you're aiming for a sourdough crust.  Why not create your own sourdough starter, and use that to start your pizza dough?