Thanks for the input.
I've been making pizza for years, though it isn't till I found this site that i started taking it seriously, following formulas and using a digital scale. The procedure has always been the same, measure out a glass of tap water, set it out on the counter for about an hour, add yeast and let bloom for 10mins till i see some foamy looking activity. This has always worked for me (summer, winter, whenever). I will admit I used to to use an entire packet 1/4oz of yeast to make dough. Basic recipe was 2parts flour, 1part water. add yeast, pinch of salt, drizzle of olive oil. The pizza came out OK, but never great. Since finding this forum my pies have gotten consistently better, thanks to your posts and all the info I've gleamed.
Maybe it's time to invest in a thermometer.