I have been making pizza recreationally for a few months and am getting it close.
Background- I have worked in about 7 pizza places in my life so I have an idea about pizza (at least eating it).
The best pizza place I worked at was a place where a family from Italy owned the place and only the owner spoke broken English. I was originally hired because I am Italian by descent but mainly American and I spoke English.
They prepared the dough every morning and it was mainly measured by sight and feel so I never got a true recipe. Flour, water, salt, yeast.
Anyway I am cooking now at home oven goes to 550. I am getting up to temperature and then adding about 15 min for the oven and pan to heat up. I am using a recently purchased lodge cast iron pizza pan which I am finding to be an improvement over the pizza stone (cracked after 2Oyrs) that I was using.
My main problem I am having and it seems this way with many different hydration and flour use, is that the crust on the outsides is tough. The bottom crust especially with the cast iron is nice and crispy and I am happy with that. Now if I can get the outside rim crust to be more airy, breadlike and light I would be happy.
I want to use 00 caputo flour since I bought a 10pk of the 3lb bags. I can knead by hand or I do have a Kitchen Aid Artisan stand mixer.
Any recipe suggestions along w/mixing and ferment times etc that will help me would be awesome. Looking to make NY/ Neapolitan style pizza.