I've had lots of excellent help by scott, Peter and CanuckJim trying to help me with this issue but I'm still scratching my head. They have been very patient with me but I'm still stuck - and very determined.
I'm trying to get my pizza crust to look more like this:http://www.pizzamaking.com/forum/index.php/topic,861.msg8580.html#msg8580
instead of thishttp://www.pizzamaking.com/forum/index.php/topic,986.msg11023.html#msg11023
(see crust picture - sorry pftaylor, but my crust is pretty dense like this)
I've narrowed it down to a few possibilities:
1) I pretty much always flatten the rim during shaping/building which I have heard different opinions on. I have seen videos like thishttp://wwwlapizza.altervista.org/cirogallo/CIMG0011.AVI
(NOTE: You may not be able to click on this link and get a video - you might need to copy and paste link into browser)
which (sort of) shows the rim does NOT get touched.
2) yeast - my IDY yeast is new - SAF Red Star. I know there is a gold version, starters, cake yeast, etc. My dough does rise (double) so I don't think it's the yeast, but???
3) hydration - I've read a ton of things in the forum on hydration. I am using Caputo and many suggest 60%-63%. I have tried 60%, 63%, etc. - no difference, unless it should be higher (which I can't really see with using Caputo).
4) My overhandling of the dough. After a 12 hour rise I form dough balls. In order to do so I must re-form into smaller balls so I have already punched down the dough. Whether I use a fridge rise after or not I get the same result. I typically pull the dough out of my plastic container and start the dough shaping (admittedly I do not use the same technique as the video above, but that's my next attempt).
5) oven - I am a new user of my wood oven but I will tell you that my pies take 2 minutes approx and the oven is 750-850 by the coals.
6) mixer - I have a KA mixer and I tend to mix 2 pounds of flour at a time. Is this too little? I knead for 15 minutes and as I've said my dough does rise over night.
Input on my quest is appreciated.