Whenever I go to New York, I make sure to hit up a number of pizza places. Of all the street pizza shops, I've found that Famous Joe's on Bleecker St. is by far my favorite.
I'm wondering what makes their dough so light and airy. There's a place in SF that makes a pizza that is very similar. I've talked to the one of the guys at the place in SF and they mentioned three things that stood out: first, they use cake yeast instead of dry yeast. Second, they use two different types of flours -- high gluten for sure and one other which he didn't specify. Finally, he said that he cold rises the dough twice.
Up until now, I've been using only High Gluten flour (KASL or Giusto's). However, I'm considering adding some bread flour into the mix to see how it might affect the texture.
Can anyone comment on how tweaking these three variables might help achieve a crust similar in texture to that of Famous Joe's on Bleecker?