I'm pretty boring. I've experimented a lot with adding small amount (~2-3%) of buckwheat, or rye, or whole wheat, because with bread I'm a whole-grain baker all the way, but it's really different with Neapolitan pizza. I find I prefer 100% 00. I'm doing Caputo 00, usually 58-62% HD, salt @ 2.6% and small amount of IDY, mixed up in the Bosch compact mixer for a few minutes then it sits about 1 hour, then I ball it into one big smooth ball and bulk ferment at cool room temp (60-65 F) overnight. Sometime the next morning depending on the development of the rise, I divide and ball into the Madan Plastics Artisan trays. Sitting out all day was over-proofing the balls, so I've started putting the trays into the frige after balling and taking them out a few hours before cooking but I always seem to either take them out too soon or not soon enough, and I have a window when they're great somewhere in the cooking period... I'm getting better at that, but it's still an issue when I have more people over.
Last night was 58% HD which I prefer to last time's 62% (remember I am at sea level, literally, both altitude and humidity-wise; I'm 13 miles from the ocean). I only mixed 3 minutes in the Bosch Compact, which really is more of a mix than a knead when it's that short a time. My batches are usually a hair over 1600 grams total. Last night I made 400g balls, first time I've done that big. I took them out of the 'frige late, so they were a touch under-proofed but it was warm in the house so that helped. I do want to experiment more with other doughs but I'm really happy with this formula and enjoy the consistency. Flavor is good - more salt than some use but I don't use salt in my sauce so I think the aggressive salt in the dough works. I feel that they are pretty tender, and they stay relatively tender when cold. My office loves to eat leftovers cold, which tells me a lot
I don't think they are as tender and naan-like as some people using natural starters, but I'm okay with that for now. The crust is airy and puffy enough for me, and I love the taste.