I am a newbie pizza maker here, armed with a WFO now for the past 4 months. I have been experimenting with different kinds of styles, and seem to be settling in on Neopolitan style. So far, my results have been inconsistent at best. Sometimes I get a crispier crust (which I like) sometimes it's tough. Sometimes I get a nice airy crumb, sometimes not. At least the one constant is the oven, aprox. 800 degrees floor temps and the pie is cooking in 75-90 seconds. I have now invested in gram scales (both fine and coarse) and am setting about trying to figure this out, but I have a few basic questions...
What is the effect of hydration, does this determine the crispiness of the crust?
What is the effect of the amount of yeast? I have recipes that seem to vary quite a bit, perhaps this determines the crumb and/or air bubbles?
I am using 00 flour, with IDY, Usually I cold ferment for at least 24 hours with the following formulation, but the another recipe I tried (instructions form the WFO manufacturer) had 3 times this amount of yeast.
500g Molino Caputo Tipo 00 flour.
• 325g water (65% hydration).
• 10g salt
• 3g active dry yeast.
Any advice would be greatly appreciated.