Your question is a good one. It is one that many have asked before, and it is a tough one and hard to generalize. All of the factors you mentioned--yeast, flour, oven temperature and kneading--play a role in the final outcome, much like each instrument in an orchestra contributes to the musical experience. A mistake here or there, or a lack of synchronicity, and you have cacophany.
However, if I were to try to identify the factors that play the greatest role in achieving a light and open and airy structure, I would put the flour, hydration (the ratio of the weight of water to the weight of flour), and kneading at the front of the pack. To get the best crumb--one that is open and airy with holes of irregular size and shape--you will do far better using a high-protein, high-gluten flour than a weaker flour (such as an all-purpose flour). High gluten flours (a good example of which is the King Arthur Sir Lancelot flour) develop better gluten structures that can trap and hold more gasses during kneading. High-gluten flours also can absorb more water (hydration) than weaker flours. One of the best examples I can think of to illustrate the value of high hydration is a focaccia dough or a ciabatta dough. Both have hydration percents of over 70%. They are so wet that they are usually handled by using a bench scraper rather than the hands. Yet, the crumb of the breads made from these dough exhibits very large, irregular-shaped and sized holes (sometimes called "voids"). It's hard to get the same results in a pizza dough, since it would be highly unusual to use a 70+% hydration percent with a pizza dough and be able to handle and shape the dough. It will be very wet and stick to your fingers and be virtually unmanageable. A more typical hydration for a pizza dough, such as a NY style dough, is around 58-65%. At those levels, you won't get the same hole structure as a focaccia dough or a ciabatta dough but you will at least be able to handle the dough. An added benefit of a high hydration percent is a crispier crust.
Even if you use a high-gluten flour with a high hydration percent, you can still fail in the objective of achieving a light and open and airy crumb in the crust. If you overknead the dough, you will end up with a crust that has a tight crumb with small, tight, regular-shaped holes. The character of the crumb will resemble bread rather than a pizza crust. So, it is important not to overknead. Once the dough comes together into a smooth, cohesive ball, you should stop kneading and resist the urge to continue kneading. I think this is one of the hardest lessons to learn, but once you learn what a good dough looks and feels like, you will be set for life.
Yeast is a tougher question. Many believe that using large amounts of yeast and warm water will yield a more open and airy crust. Yet I have made large pizzas (e.g., 16-inch) using as little as 1/8 teaspoon yeast (instant dry yeast) and cool water and achieved a large rim with an open and airy crust. I think the answer lies in part on the condition of the dough when the time comes to shape it into a skin and make the pizza. It's important to understand that yeast needs sugar to survive and continue to produce carbon dioxide gas that causes the dough to rise. The sugar can come from the natural sugars extracted from the flour or from any added sugars. Once the yeast runs out of food, the dough will start to head south, i.e., overferment. Once this happens, everything that you did well and properly prior to this point will be for naught. You will generally end up with an inferior crust and pizza. So, it is very important that you not let the dough overferment.
Oven temperature is important because of the concept of oven spring--that burst of yeast activity once the pizza hits the oven, whether on a pizza stone or tiles or on a pan or pizza screen. If a pizza is put in a cold oven and the oven is then turned on, there will be too little heat to cause the dough to rise quickly. You need a hot oven. A hot oven, or a hot stone or tiles, will cause the yeast to exert its final effort before it expires (at around 140 degrees F) and produce the final burst of carbon dioxide that causes the dough to rise as it starts its bake. Yeast is important at this point because if there is too little of it, of if the dough had overfermented, there will be little oven spring. That will usually translate into a crust that is flat and with a poor crumb structure. So, if you did everything exactly right up to this point, you can still fail and end up scratching your head wondering what happened.
On the matter of consistency, the best advice I can offer you is to use a good scale (a digital one) for weighing the flour and water for those recipes, of which there are many on this forum, that specify flour and water by weight. Otherwise, you will be hard pressed to achieve consistency in your doughs. Worse yet, in most cases you won't even know it. You will go from one poor or failed dough to another, and you will end up with a lousy batting average.
So, if your objective is to achieve an open an airy crust, my advice is to choose a good, high-gluten flour, use a relatively high hydration level (at least 60%, and preferably higher), don't overknead the dough, don't let the dough overferment before baking, use a high oven temperature or hot stones or tiles, and use a scale to weigh things. If these steps don't work, take a few aspirins and call me.