I love this forum and have been actively reading different books etc trying to get better with my pizza making.
I had a few questions that I was hoping for help with:
1) I have noticed a few trends saying less yeast and longer fermentation (time in fridge) is better than more yeast and less fermentation. My Question is, if a recipe says for 1 1/2 teaspoons instant yeast, and I am going to be leaving my dough in the fridge for 48 hours, should I be putting in less yeast than that? Is there some sort of rule that indicates how much less yeast should be added for the extra hours the dough will be in the fridge?
2) I'm starting to understand the different factors in pizza dough -- though am still unsure what each does.. for example by adding more water what is the result, by adding more oil, less oil etc. Is there a decent and EASY to understand guide on what the different factors do when increased or reduced?
3) When using my pizza peel and flour I'm ending up with flour on the bottom of my crust which isn't terrible but not entirely desirable. Am I missing something? I'm guessing the answer is just less flour but I'm concerned it will get stuck to the peel.
Thanks for your help!! I'm really enjoying this pizza-making thing.