as far as this pie, i think the main factors that contributed to this pizza(i believe my all time best) is the initial mixing method. i have been making baguettes using the french baker's mixing method and decided it should also work well for pizza. the finished dough was very elastic and had a taffy like shine to it. the finished dough ball felt like it was waiting to explode. also, i would like to add the high hydration dough was easy to handle. it wasn't as 'loose' as previous 65% hydration doughs, it felt more like a ~60% hydration dough. the mixing method definitely made the glutens strong. it was pretty cool. other important factors i believe to make good dough include cold fermentation(1-3 days), final proof of dough balls in a bakers clothe or wooden board, 63% or more hydration and flour quality.
it seems to me that recipes ive been using for sourdough/wheat/raisin walnut/ciabatta/baguettes that use IDY share a common window of 3 hrs time room temp living before baking. for example, the french baker proofs/preps dough 1 hr 20mins after flour and water are mixed, followed by a cold ferment in the fridge, initial shaping then 1 hr dough rest at room temp, another shaping and a 45mins rest, and then into the oven. the raisin walnut bread recipe from peter reinhearts book BBA, has a 2 hour proof, a punch down shape into loaves, and then a 1 hr rest before baking.
however, the main contributing factor to my strides in pizza making is definitely attributed to all of your helpful posts and feedback! it motivates me to share things that i have learned, successes and mistakes, with everyone else! also all the helpful members in this forum who seem to have an itch to doing things better each time and sharing what they learned as well!
You have made great strides in a short period of time. What factors do you think have been most responsible for your results? And, conversely, what factors have you found not to really matter.