A few things you are going to hear from those on the forum. First of all, 00 doesn't work in home ovens, and neither does make neapolitan pizza, so you will have to move on to another type of pizza. Secondly, we use bakers percentages for everything on the forum because measuring is too inconsistent. If you don't know what that means, use the search function on the forums or simply google. But wether you are making neapolitan style pizza or any other type, you should be able to get rise out of your dough. What is your work flow? My simple suggestion without knowing what you are doing would be to switch to IDY instead of ADY.
