After many years, my pizzas come out just the way I want them. I use the same ingredients and weigh. This week I needed to use up some All-Purpose flour since I rarely use it. I mixed my usual batch but made it with half AP flour, less water, less time rising and it produced a poor to mediocre pizza. What was wrong? Beats me. I changed more than one variable.
Lesson: to keep things scientific and reliable: weigh, record, and change only one variable at a time.
Seems obvious. Seems like an old dog can get tricked up.
